Iced Gingerbread Oatmeal Cookies

• ⅛ cup of molasses (40g)
• 1 large egg (50g)
• ¾ cup of light brown sugar (150g)
• ½ cup of salted butter (113g)
• 1 cup of rolled oats (80g)
• 1 cup of all purpose flour (120g)
• ½ teaspoon of baking soda (3g)
• 1 teaspoon of ground ginger (2g)
• 1 teaspoon of ground cinnamon (3g)
• ½ teaspoon of ground nutmeg (1g)
• ½ teaspoon of ground cloves (1g)

• 1 cup of powdered sugar (120g)
• ¼ teaspoon of vanilla extract (1g)
• 3 tablespoons of heavy whipping cream (30g)
• ½ teaspoon of cinnamon (1g)

Start by browning my butter. In a small pan, over medium-heat, Let the butter melt and simmer, while constantly stirring, until it was an amber brown. Also pulsed my oats in a blender for 5-10 seconds, just until the oats were varying in size. Then Add the browned butter into a large bowl, with the sugar, molasses, and egg. Whisk this together for 2-3 minutes. Once this was well combined, Add in the baking soda, oats, and flour and folded this into the wet batter.

Once the cookie dough formed, Portion the cookie dough into 6 ounce balls and let the dough chill in the freezer for 20 minutes.

Bake this for 8-10 minutes at 425 F (218C). While these were baking, Make the icing by whisking together the powdered sugar, vanilla extract, heavy whipping cream, and cinnamon for about a minute. Once the cookies cooled to room temperature, I dipped them into the icing.