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.
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.