2 Half Sheet Pans lined with either parchment or a silicone baking mat
Cooling Racks
Ingredients
1cOld Fashioned Oatspulsed a few times in a food processor
1cAll Purpose Flour
1 1/2tspBaking Powder
1/4tspBaking Soda
1/4tspSalt
1tspCinnamon
1/4tspNutmeg
1/2cUnsalted Butterat room temperature
1/2cBrown Sugar
1/4cSugar
1largeEgg
1/2tspVanilla Extract
FOR THE ICING:
1/2cPowdered Sugar
1tbspHeavy Whipping Creamor milk, use more as needed
1/8tspVanilla Extract
Instructions
TO MAKE THE COOKIES:
Preheat oven to 350 degrees and line two baking sheets with either parchment or silicone baking mats.
In the bowl of an electric mixer, combine the softened butter and sugars. Beat until creamed together and add the egg and vanilla, beating until combined.
In a separate bowl, add the dry ingredients, whisking until well combined.
Next, add the dry mixture and beat just until incorporated.
Using a small cookie scoop, place 8 mounds per cookie sheet.
Bake for about 9 to 11 minutes or until the bottoms and edges are golden.
Cool on the sheet pans for 5 minutes, then remove to a rack to cool completely.
TO MAKE THE ICING:
Whisk together powdered sugar, vanilla and enough heavy whipping cream to create a glaze. You want it thick enough to stick and not run off into the crevices of the cookie, but thin enough to drizzle off any excess. Add more powdered sugar if it's too thin, more heavy cream if it's too thick.
Dip just the tops of each cooled cookie into the icing and allow any excess to drip off. Turn over and place back onto a cookie sheet.
The icing will firm up and for me, that took about two hours.