Iced Oatmeal Cookies

• Butter (softened, room temperature), ½ cup, 113g
• Brown sugar, ½ cup, 100g
• Granulated sugar, ¼ cup, 50g
• Egg, 1 large
• Vanilla extract, ½ teaspoon, 2g
• All-purpose flour, 1 cup, 120g
• Rolled oats, 1 cup, 90g
• Baking powder, ½ teaspoon, 2g
• Baking soda, ½ teaspoon, 2g
• Ground cinnamon, 1 teaspoon, 2.6g
• Salt, ½ teaspoon, 3g

• Powdered sugar, 1 cup, 120g
• Milk, 2 tablespoons, 30g

Prepare the Dough:

In a large mixing bowl, cream together ½ cup (113g) butter, ½ cup (100g) brown sugar, and ¼ cup (50g) granulated sugar until light and fluffy. Add in 1 egg and ½ teaspoon (2g) vanilla extract, mixing until combined.

Add Dry Ingredients:

Stir in 1 cup (120g) flour, 1 cup (90g) rolled oats, ½ teaspoon (2g) baking powder, ½ teaspoon (2g) baking soda, 1 teaspoon (2.6g) cinnamon, and ½ teaspoon (3g) salt until well combined.

Bake:

Using a cookie scoop, portion out 4–6 oz mounds of dough onto a parchment-lined baking sheet.

Bake at 350°F (175°C) for 15–17 minutes, until the edges are golden brown.

Cool & Ice:

Let cookies cool for 15–20 minutes. While cooling, mix 1 cup (120g) powdered sugar with 2 tablespoons (30g) milk to form a smooth icing.

Drizzle generously over the cooled cookies and allow the icing to set before serving.