Iced Oatmeal Cookie

A cute OHIO Oatmeal Cookie, with Columbus at the heart of it.

Iced Oatmeal Cookies 

Ingredients

200g old-fashioned whole rolled oats

250g all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

½  teaspoon ground nutmeg

¼ teaspoon cloves

230g unsalted butter

200g packed light brown sugar

100g granulated sugar

2 large eggs, at room temperature

1 Tablespoon molasses

2 teaspoons pure vanilla extract

Icing

180g sifted confectioners’ sugar

1/4 teaspoon pure vanilla extract

1 1/2 – 2 Tablespoons milk

Instructions

Into a food processor tip the oats. Pulse 10 times. Add the flour, baking soda, salt, cinnamon, nutmeg, and cloves, pulse 3 ish time. 

In a stand mixer beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla extract and beat on high speed until combined, about 1 minute. 

Add the dry ingredients to the wet ingredients and mix slowly until combined. Cover and chill the dough for at least 45 minutes in the refrigerator.

Preheat oven to 350°F Line baking sheets with parchment paper. Roll the dough and cut to shape. Bake for 11 minutes. The centers will look soft.

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.

Icing
Combine the confectioners sugar with vanilla and half the milk. Continue to add the milk until you get a ‘just right’ spreadable- but thick icing. Lightly dip the tops of the cookies into the icing. I placed a heart where Columbus is on the State of Ohio. The icing will set after a few hours for stacking.