Iced Oatmeal Cookies

Ingredients

¾ cup granulated sugar

¾ cup light brown (or dark) sugar, firmly packed

1 cup salted butter, softened (2 sticks)

2 cups oats (quick or old fashioned)

1 2/3 cup all-purpose flour

2 large eggs

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons vanilla extract

Instructions:

Pulse oats in food processor about 10 times; note:  if using quick oats, you won’t have to pulse but about 5 – 6 times; don’t leave this step out.  In large bowl, combine butter and sugars and beat until fluffy.  Add eggs and vanilla extract; beat until well combined.  Add flour, salt and baking soda and mix until well combined. Stir in pulsed oats.  Place in refrigerator for at least 30 minutes to keep cookies from spreading.  It’s best to leave in 45 minutes, or, you can leave in overnight.

Pre-heat oven to 350 degrees. Using a slightly buttered medium or large cookie scoop, scoop cookie dough and place onto ungreased non-stick cookie sheet, or sil pat, spacing cookies apart.  Bake for 11 – 12 minutes, or until slightly golden around edges.  Do not overbake.  Remove from oven and cool on baking sheet for about 5 – 8 minutes; remove and finish cooling on rack.

Icing:

Note: Icing should be thick.

1 ½ cup powdered sugar (sift if powdered sugar has lumps in it)

½ teaspoon vanilla extract

1 – 2 Tablespoons whole milk

Instructions:

In shallow wide bowl, combine powdered sugar, vanilla extract and milk (start with 1 Tablespoon and add other Tablespoon if needed, and mix with mixer until combined.

After cookies are completely cooled, dip top of cookies into icing; let set on rack.