Small-batch Oatmeal Cookies with Icing

Name: Small-batch Oatmeal Cookies with Icing
Prep time: 10 min
Cook time: 12 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: ½ cup Oats (1/2 cup (40g) uncooked oats (quick-cook or old-fashioned)); ½ cup All-Purpose Flour (1/2 cup (60g) all-purpose flour); ¾ tsp Baking Powder (3/4 teaspoon baking powder); ¼ tsp Bicarbonate of Soda (1/4 teaspoon baking soda); 0.13 tsp Table Salt (1/8 teaspoon salt); 1 tsp Cinnamon (1 teaspoon cinnamon); 0.13 tsp Nutmeg (1/8 teaspoon nutmeg); 4 tbsp Unsalted Butter (4 tablespoons (2oz) unsalted butter (melted and slightly cooled)); ¼ cup Granulated Sugar (1/4 cup (50g) granulated sugar); 2 tbsp Brown Sugar (2 tablespoons (25g) brown sugar); 1 piece Egg Yolks (1 large egg yolk); ¾ tsp Vanilla (1/2 teaspoon vanilla extract + 1/4 teaspoon vanilla extract); ⅓ cup Icing Sugar (1/3 cup (40g) powdered sugar); 1 tsp Whole Milk (1-2 teaspoons milk — up to 2)

Small-batch Oatmeal Cookies with Icing - Dessert (American)

50 minAmerican

Servings6

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Steps

1Small-batch Oatmeal Cookies
2Preheat your oven to 350°F and line 1 baking sheet with parchment paper or silicone baking mat.
3In a food processor, pulse oatmeal 5 or 6 times, until oats are partially chopped, but not completely ground. Set aside.
4In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and processed oatmeal.
5In a medium bowl, whisk together melted, slightly cooled butter, granulated sugar, and brown sugar until smooth.
6Whisk in egg yolk and vanilla until well-combined. Add flour and oatmeal mixture and use a spoon to stir together until well-mixed.
7Drop 6 rounded spoonfuls (about 1.5-ounces each) on prepared baking sheet as far apart as possible (these cookies spread) and bake until cookies look just set: 12 minutes for softer cookies, 14 to 16 minutes for crunchy cookies. Cool on the baking sheet until cool enough to handle. If icing, cool completely.
8Icing
9In a small bowl, stir together powdered sugar, vanilla extract, and 1 teaspoon of milk. Add just enough milk, up to 1 teaspoon more, to get a drizzling consistency. Spoon over cooled cookies. Allow icing to set for at least 15 minutes, and enjoy!