Ingredients
2cupsold-fashioned whole rolled oats
2cupsall-purpose flour,spoon & leveled
1tspbaking soda
1tspsalt
1½tspground cinnamon
½tspground nutmeg
1cupunsalted butter,softened to room temperature
1cupbrown sugar,packed, light or dark
½cupgranulated sugar
2large eggs,at room temperature
1tbspmolasses,(unsulphured or dark)
2tsppure vanilla extract
1½cupsconfectioners’ sugar,sifted
¼tsppure vanilla extract
2tbspmilk
Preparation
Pulse the oats in a food processor for 10 to 12 times until there is a variety of texture– chopped oats with some oat flour.
Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed for about 2 minutes, until creamed.
Add the eggs, molasses, and vanilla extract and beat on high speed for about 1 minute until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days).
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop cookie dough, about 1½ tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 11 to 12 minutes or until lightly browned on the sides.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
Place sifted confectioners’ sugar in a medium bowl. Add the vanilla extract and 1 tablespoon of milk. Use a fork to whisk until combined.
Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.
