Iced Oatmeal Cookies

Ingredients

• FOR THE COOKIES:
• 2 cups Quick Cook Oats
• 1 cup Butter, Melted And Slightly Cooled
• 1 cup Granulated Sugar
• ½ cups Brown Sugar
• 2 whole Eggs
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• 1 teaspoon Kosher Salt
• 1 teaspoon Baking Soda
• 1 Tablespoon Baking Powder
• 2 cups Flour
• FOR THE ICING:
• 2 cups Powdered Sugar
• ½ cups Heavy Cream
• ½ teaspoons Cinnamon

Preparation Instructions

Preheat oven to 350 F.

Into the bowl of a food processor, add oats and pulse until partly ground. Don’t make them into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.

In a mixing bowl, blend together the butter and sugars. Mix for 1-2 minutes until combined. Add eggs, one at a time. Mix in the remaining cookie ingredients (including the ground oats) and blend until thoroughly combined.

Drop the dough by the tablespoon onto parchment paper lined cookie sheets. Bake in the 350 F oven for 14-16 minutes. I like mine a little bit crunchy, so I went closer to 16 minutes. Remove the cookies from the oven and allow them to sit on the baking sheets for a couple of minutes before moving them to a wire rack to cool.

To make the glaze, whisk together the powdered sugar, heavy cream and cinnamon until smooth.

Frost each cookie and allow the glaze to harden. You can put them in the refrigerator to speed up the process (about 30 minutes).