Ingredients
Units
Scale
2 1/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon salt1 cup unsalted butter softened1 cup brown sugar1 cup granulated sugar1 tablespoon molasses or honey2 teaspoons vanilla extract2 large eggs1 1/2 cups quick oats1 1/2 cups rolled oats2 to 2 1/2 cups powdered sugar2 to 2 1/2 tablespoons milk1/4 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and line cookie sheets with parchment paper
2. Whisk flour, baking soda, cinnamon and salt in a bowl
3. Beat butter, brown sugar and granulated sugar until creamy
4. Mix in molasses, vanilla and eggs
5. Add dry ingredients and mix until smooth
6. Stir in quick oats and rolled oats
7. Scoop dough balls about 1 1/2 tablespoons each onto cookie sheet
8. Bake for 10 to 12 minutes until tops look just set
9. Cool cookies completely
10. Whisk powdered sugar, milk and vanilla to make glaze
11. Dip cookie tops into icing and allow glaze to harden
Notes
Molasses can be replaced with honey
Use both quick oats and rolled oats for the best texture
Do not use steel cut oats
Store cookies in airtight container for up to five days
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 164
- Sugar: 18g
- Sodium: 63mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg