Iced Gingerbread Oatmeal Cookies

These Iced Gingerbread Oatmeal Cookies are the absolute #1, top-ranking, champion cookies with a perfect blend of gingerbread and oatmeal.

By @sallysbakeblog

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.5 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground cloves
• 0.75 cup unsalted butter
• 0.75 cup brown sugar
• 0.25 cup molasses
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar
• 2 tablespoons milk
• 0.5 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk together the flour, oats, baking soda, salt, ginger, cinnamon, and cloves until combined.
3. In a separate bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.
4. Add the brown sugar and molasses to the butter and beat on high speed until combined and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.
5. Add the egg and vanilla extract to the mixture and beat on high speed until combined, about 1 minute.
6. Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined. The cookie dough will be thick and sticky.
7. Using a medium cookie scoop or a spoon, scoop dough (about 1.5 tablespoons of dough each) and place 3 inches apart on the prepared baking sheets.
8. Bake the cookies for 12-13 minutes or until the edges appear set. The centers will look soft.
9. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Once cooled, whisk the icing ingredients together and drizzle over cookies. Allow icing to set.