Ingredients: |
Ingredients: 1 c. old-fashioned rolled oats 1 c. and 2 tbsp. all purpose flour 1 tsp. cornstarch 1/2 tbsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 1/4 tsp. cinnamon 1/4 tsp. ground nutmeg 8 tbsp. (1 stick) butter, softened 1/2 c. brown sugar, packed 1/4 c. granulated sugar 1 egg 1 tsp. vanilla extract
Glaze: 1 c. powdered sugar ¼ tsp. vanilla extract 1½ tbsp. milk ¼ tsp. vanilla extract
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Directions: |
Directions:Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats. Pour oats into a food processor and pulse about 10-12 times (you want it to be an even mix of ground and whole oats). In a medium size bowl, combine the oats, flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg, whisk together. In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugars and vanilla extract together until light and fluffy. With mixing speed on low, add the egg and mix until incorporated. Gradually add the dry ingredients, mixing just until combined. Refrigerating for 20-30 minutes before rolling. Using a standard size cookie scoop, place balls of dough onto each sheet. Place in the oven and bake for 10-14 minutes. Once the cookies are cool, whisk together all of the ingredients for the glaze in a small mixing bowl. Dip the tops of the cookies in and swirl to remove any excess. Allow to set for 30 minutes. |