Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • ¾ cup granulated sugar (150g)
  • ¾ cup packed light brown sugar (150g)
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 1 ½ cups all-purpose flour (180g)
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon ground cinnamon (3g)
  • ½ teaspoon ground nutmeg (1g)
  • ½ teaspoon salt (3g)
  • 3 cups rolled oats (not instant) (240g)
  • 2 cups powdered sugar (240g)
  • ¼ cup milk (60ml)
  • 1 teaspoon vanilla extract (5ml)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Fold in the rolled oats until evenly distributed throughout the dough.
  6. Drop by rounded tablespoons onto prepared baking sheets, leaving space between cookies.
  7. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the edges are golden brown.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
  10. Once the cookies are completely cool, spread the icing evenly over the top of each cookie.
  11. Allow the icing to set completely before serving.