- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 ½ teaspoons cinnamon
- 1 cup unsalted butter softened to room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups confectioner’s sugar sifted
- ½ teaspoon vanilla extract
- 2-2 ½ Tablespoons milk
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In a medium mixing bowl, combine the oats, flour, baking soda, salt, and cinnamon. Set aside.
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In a large bowl, mix together butter, brown sugar, and granulated sugar, on medium speed until thoroughly mixed (about 1-2 minutes).
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Add the eggs and vanilla extract and beat on high until combined, about another minute.
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Add dry ingredients and mix on low speed until combined, being careful not to overmix.
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Chill dough for 45 minutes.
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Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
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Scoop about 1 ½ Tablespoons of dough for each cookie, and place about 2-3 inches apart on the baking sheets.
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Bake for 10-12 minutes until lightly browned on the edges.
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Remove from the oven and let sit on baking sheet for at least 8-10 minutes. Remove to a wire rack to finish cooling.
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While the cookies are cooling, make the icing. Place the sifted confectioner’s sugar in a shallow bowl. Add vanilla and 1 Tablespoon of milk at a time, adding more until desired consistency is reached. The icing will be fairly thick.
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When cookies are completely cooled, dip the tops of the cookies by turning them upside down and dip in the icing. Pull the cookie straight up, letting the excess icing drip back into the bowl. Turn the cookie right-side-up and transfer back to the cooling rack. Let icing set for 15-30 minutes.
Storage and Freezing:
Baked cookies can be stored at room temperature, in an airtight container for up to a week.
Unbaked cookie dough made into balls, may be well wrapped and placed in ziploc freezer bags, and frozen for up to 4 months. Add about 1-2 minutes to the baking time. No need to thaw cookie dough.
Baked cookies (iced or plain) may be well wrapped or placed in ziploc freezer bags and frozen for 3-4 months.
NOTES/FAQs
If using salted butter, reduce kosher salt amount to ½ teaspoon.
Having room temperature ingredients makes it easier for everything to blend together.
Dough may be mixed by hand.
Chiling the dough not only lets the flavors combine, but also allows the rolled oats to absorb moisture and soften.
These cookies are better on the small side. We used a scoop that was 1 ½ Tablespoons or .75 ounces. These cookies were also tested using a 2 Tablespoon scoop and they were thinner than desired due to how much the cookie spread when baking.
Let the cookies completely cool before dipping them. This allows the cookie to harden, although they will still be very soft. If the icing is added too quickly, it won’t stay on top of the cookie.
The reason for adding the milk to the icing slowly is because if you add too much at once, it will create an icing that is too thin, and more powdered sugar will have to be added.
Using a shallow bowl for the icing will make dipping the tops of the cookies easier.
Don’t let the cookie sink too much into the icing. The cookie may break with the weight of all that icing. The idea is to just get the icing on the very tops of all those bumps created by the oats.