1-Getting ready to bake these iced oatmeal cookies: First, pulse the oats 10-12 times in a food processor or blender to create a mix of chopped oats and oat flour, which helps with that perfect texture. Then, in a medium bowl, whisk together the pulsed oats, all-purpose flour, baking soda, salt, cinnamon, and nutmeg, and set it aside for later.

2-Next: in a large bowl, cream together the butter, brown sugar, and granulated sugar until it’s light and fluffy, which takes about 2 minutes. Add the eggs, molasses, and vanilla extract, and mix until everything combines smoothly. Gradually add the dry ingredients to the wet ones, mixing on low until the dough is sticky and thick don’t forget to cover and chill it for at least 45 minutes or up to 4 days for the best results.

3-Once chilled: preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats. Scoop 1.5 tablespoons of dough per cookie, spacing them 3 inches apart on the sheets, then bake for 11-12 minutes until the edges are lightly browned but the centers stay soft. After baking, let them cool on the sheet for 5 minutes before moving to a wire rack to cool completely.

4-Adding the Icing: For the finishing touch, whisk the sifted confectioners’ sugar, vanilla extract, and 1 tablespoon of milk until thick, adding a bit more milk if needed to get that very thick consistency. Lightly dip the tops of the cooled cookies in the icing and let it set for a few hours before you store or enjoy them. This step, with a total time of about 2 hours, makes your cookies look and taste amazing, perfect for sharing with family. Check out our easy baking tips for more ways to perfect your technique.