- 1 tsb of vanilla
- 2 eggs
- 1 stick of unsalted butter, softened
- 1 tbs baking powder
- 1 1/2 cup all purpose flour
- 2 cups of old fashioned oatmeal
- 3/4 cup light brown sugar
- 1/2 cup of sugar (I use raw sugar)
- 1/4 tsp ground nutmeg
- 2 tsp cinnamon
- 1 tsp of kosher salt
For the glaze:
- 1 cup of powdered sugar
- 1/4 tsp vanilla extract
- 3 tbs of milk
- Preheat the oven to 350 degrees and lightly grease 2 baking sheets (i use oil or butter on a paper towel).
- In a bowl, combine and whisk your dry ingredients: Oats, flour, baking powder, cornstarch, salt, cinnamon and nutmeg.
- In your stand mixer cream the butter, sugars and vanilla extract together for about 2 minutes.
- Next, while the mixer is on low, add the eggs and mix until incorporated.
- Gradually add the dry ingredients, mixing until it forms a nice dough, this will take a few minutes.
- Scoop the dough onto the cookie sheets and bake for 10-12 minutes.
- Remove cookies from the oven and leave them to cool on the sheets for a few minutes before transferring to a wire rack or dish cloth.
- Once the cookies are cool, whisk together all of the ingredients for the glaze in a mixing bowl. Dip the tops of the cookies in and swirl to coat.
- Let set for 30 minutes and enjoy!
I like oatmeal cookies like mountains but if you prefer a flat cookie first pour the oats into a food processor and pulse about 10 times to smooth the oats. From here you can roll the dough once ready into a log and slice it for the flat coin look.