Easy, classic, soft and chewy iced oatmeal cookies recipe, homemade with simple ingredients. Packed with cinnamon and nutmeg. Topped off with vanilla icing.
In a food processor, add oats and pulse a few times until you have a rough and crumbly mixture. It should NOT be a smooth oat flour!
In a large bowl, cream together butter, brown sugar, granulated sugar until light and fluffy.
Add eggs, molasses, vanilla extract and mix until smooth.
Gradually, add the flour and oat mixture and and mix until just combined. Don't over-mix!
Cover and chill dough in the fridge for at least 30-40 minutes to make it easier to handle.
Scoop out small portions of the dough and roll into balls.
Place them on a cookie tray, lined with parchment paper. If you prefer flatter cookies, you can gently flatten the balls with palm of your hands.
Bake at 350 degrees F for 10-12 minutes or until edges are light brown and firm but centers are still slightly soft.
Remove cookies from oven and let them cool in the trays to allow them to cook a bit further.
While they are cooling, prepare the icing by mixing together powdered sugar, milk, vanilla extract in a small bowl until thick and smooth. You can add a little more milk, if you like but remember the icing cannot be runny but it can also not be super thick because then, it won't stick to the tops of the cookies.
Now, dip only the tops of the cookies very lightly into the bowl of icing and let excess drip. Place iced cookies on a tray and let the icing set at room temperature so that cookies can easily be stacked later. This can take a few hours.