Iced Oatmeal Cookies

Instructions

Make the dough: Heat the oven to 350°F and line a large baking sheet with parchment. In a bowl, whisk together the oats, flour, and salt.

In the bowl of a stand mixer fitted with the whisk attachment, beat both sugars with the egg, cinnamon, vanilla, and baking soda on high speed, scraping down the bowl as needed, until the mixture is glossy, pale, and thick — a full 2 minutes.

Reduce to medium speed and very slowly drizzle in the melted butter, whisking until thoroughly incorporated. Add the oat mixture and fold in by hand with a rubber spatula just until combined — don't overmix.

Bake: Using a small cookie scoop or two spoons, drop 15 golf ball-sized mounds of dough onto the prepared sheet, spacing them at least 2 inches apart. Bake until the edges are set and lightly golden brown but the centers still look gooey, 12 to 14 minutes. As soon as they come out of the oven, rap the sheet on the counter a couple of times to help the cookies flatten slightly. Cool on the pan for 5 minutes.

Make the icing & finish: In a small bowl, mix the confectioners' sugar and milk with a fork until completely smooth and thick but still pourable — add more milk a small splash at a time as needed. Dip only the very tops of the cookies into the icing, leaving the deeper cracks uncoated and letting any excess drip back into the bowl. Flip right-side up and return to the sheet to set, 10 to 15 minutes.

Do ahead: Cookies keep in an airtight container at room temperature for up to 1 week.