A classic oatmeal cookie with a frosted drizzle - just like the ones you buy at the grocery store.
Author: Eva Bakes
2cupsold-fashioned oatsnot instant
1/2cuplight brown sugarpacked
5Tablespoonsmilk of choice
Preheat your oven to 350 degrees F.
Grease or line two standard cookie sheets (or use a silicone baking mat like I did).
In a medium sized bowl, mix together the oats, flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
In the bowl of your stand mixer or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy. Individually add the eggs until each has been fully incorporated.
Turn the mixer to low and gently and slow add the flour mixture until just combined.
Using a medium cookie scoop (or two rounded teaspoons), scoop out portions of dough on your cookie sheet and space them at least 1 inch apart.
Bake in your preheated oven for 14-16 minutes or until the tops of the cookies turn a golden brown.
Turn off the oven and remove the baking sheet from the oven and set on your countertop to cool.
In a medium to large bowl, whisk together the powdered sugar and milk. After the cookies have cooled, use a fork (or a whisk) and drizzle glaze on top of the cookies. Allow the glaze to completely harden before storing.