Oatmeal Chocolate Chip Cookies

For the cookies:
Preheat oven to 350 F.

Into the bowl of a stand mixer fitted with the paddle attachment add butter and sugar and cream until light and fluffy, about 3 minutes. Add egg and vanilla and mix until combined, another 1-2 minutes.

Combine flour, cinnamon, salt and baking soda in a medium bowl. Add the dry ingredient to the mixer in two parts, mixing as you go. By hand, fold in the oats and chocolate chips.

Scoop about 1 tablespoon sized scoops of batter and roll into a ball with slightly wet hands. You should get about 18-24 cookies depending on how large or small you make the cookies. Place cookies about 2 inches apart on a baking sheet that you’ve lined with a silicon mat to prevent sticking. You do not need to grease this.

Place in the oven and cook for 8-10 minutes until the edges are firm. The center may still look under-baked but that is OK. It makes them extra soft and chewy. Remove pan from the oven and let cookies set on the pan for 3-4 minutes. Transfer to a cooling rack to cool completely.

Drizzle vanilla icing onto each cookie once cooled. (I just used a spoon for this.)

For the simple vanilla icing:
Add powdered sugar and milk into the bowl of a stand mixer fitted with the whisk attachment. Whisk until combined, 1-2 minutes. Stir in vanilla extract. If icing seems too thin add a bit more powdered sugar. If it is too thick add more milk.