Ingredients
For the Cookie Dough
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp fine sea salt
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup unsalted butter softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 tsp pure vanilla extract
- 2 tsp molasses not blackstrap
For the Icing
- 1 1/2 cups powdered sugar
- 4 tbsp whole milk
- 1 splash vanilla extract
Instructions
- Place oats in a food processor and pulse until oats slightly break down but still have a texture that resembles dry instant oatmeal.
- In a medium-sized bowl, whisk together pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a separate bowl, cream butter and both sugars with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
- Add eggs, one at a time and mix in. Then, add 1 1/2 tsp vanilla and the molasses to the mixture. Beat until incorporated. Gradually add dry ingredients, mixing until just combined.
- Scoop dough into balls using a large 2 tablespoon-sized cookie scoop and place onto parchment-lined baking sheets spaced 2 inches apart. Cover with plastic wrap and refrigerate for 45 minutes.
- Preheat the oven to 350°F. Bake the chilled dough balls for 9-13 minutes or until the edges are set but the centers are still soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Mix powdered sugar, milk, and a splash of vanilla in a small bowl until smooth. Partially dip tops of cooled cookies into icing, shake off excess, and set on a wire rack until icing has set.
