Iced Oatmeal Cookies (Print Version)

# Ingredients:

01 - 1 teaspoon vanilla extract, plus a hint for the glaze.
02 - 2 cups powdered sugar for a simple glaze topping.
03 - 2-3 tablespoons milk or cream, adjusting for glaze thickness.
04 - ¼ teaspoon almond or vanilla extract for extra flavor in the glaze.
05 - ½ teaspoon ground nutmeg for a warm touch.
06 - 2 teaspoons cinnamon, ground for some spice.
07 - ½ teaspoon baking soda for a bit of rise.
08 - ½ teaspoon salt to balance flavors.
09 - 2 cups all-purpose flour.
10 - 2 cups oats, the old-fashioned kind.
11 - 1 tablespoon baking powder, fluffy magic.
12 - 1 cup unsalted butter, softened just right.
13 - ½ cup white sugar, for mixing sweetness.
14 - 1 cup packed brown sugar, rich and molasses-y.
15 - 2 large eggs, brought to room temperature.

# Instructions:

01 - Turn oven on to 350°F and get your baking sheets lined with parchment or silicone mats.
02 - Toss oats into a food processor and pulse them a few times. Keep them coarse—don’t turn them to powder!
03 - Grab a big bowl. Mix together the oats, flour, salt, nutmeg, cinnamon, baking soda, and powder.
04 - Use a stand mixer with the paddle to blend butter and sugars until it’s fluffy. Drop in the eggs and vanilla, then mix again. Don’t forget to scrape the sides!
05 - Add the dry mixture to the wet one and stir just until everything’s fully combined.
06 - Scoop dough into balls, about 2 tablespoons per cookie, and set them on your prepared sheets with a good 3-inch gap between them.
07 - Pop them in the oven for 9–10 minutes. Edges should just start browning. Let them cool a little before moving them to a rack.
08 - Mix powdered sugar and vanilla in a bowl. Gradually whisk in milk until it’s thick but easily pourable.
09 - Once cookies are cool, dip their tops lightly in the glaze. Lift straight up, let any drips fall off, and set on a rack for the glaze to firm up.

# Notes:

01 - These treats are perfectly chewy thanks to the oats and have just the right touch of sweetness from the glaze. That quick glaze dip gives them a unique crackled appearance—like bakery-quality goodies!

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