In my opinion, oatmeal cookies are the best non chocolate cookies to exist. They are sweet and spicy and make you feel warm inside. Frosted oatmeal is even better, the glaze gives the cookies a needed sweetness and a great added texture. These cookies are super easy to make, you don’t even need a mixer. You will need a blender or food processer, but if you don’t have one, I’m sure a rolling pin will pulverize the oats perfectly. Feel free to add rasins if you like!

Makes 36 cookies

Ingredients

Cookies:

• 1 stick/8 tablespoons unsalted butter
• 1/3 cup neutral oil (sunflower, canola, vegetable or coconut oil will all work)
• 1 1/4 cups light brown sugar (packed down)
• ¼ cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 ½ teaspoons sea salt
• ½ teaspoon baking soda
• ½ teaspoon cardamom
• ½ teaspoon nutmeg

Glaze:

• 1 ½ cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and cover your baking sheets in parchment paper
2. Put the butter in a large microwave safe bowl and microwave the butter until melted (30-60 seconds)
3. Let the butter cool for a minute then whisk in the oil, brown sugar, granulated sugar, eggs and vanilla
4. In a blender or food processer, pulse the oats until they are coarsely chopped. They should not all become a fine powder, some will become dusty and some will be intact and that is fine
5. Add the oats to a separate bowl and add the flour, baking powder, baking soda, salt, cinnamon, cardamom and nutmeg and mix together. Pour this mixture of dry ingredients into the butter mixture and stir together with a wooden spoon until just combined
6. Let the mixture sit out for about 10 minutes, this will make the dough easier to roll out
7. Roll the dough into about 1 ½ tablespoon balls and place about 2 inches apart on the baking sheets. These cookies will spread so make sure they have enough space
8. Bake one sheet at a time for a total of 9 minutes. To give the cookies the old-fashioned flat look take the sheet out after 8 minutes and bang it a couple of times on the counter and then put it back in the oven for one more minute.
9. While the cookies are cooling make the glaze by whisking together the powdered sugar, milk and vanilla extract in a bowl. You want the glaze to be pretty thick and opaque but still smooth. If the glaze is too thick add milk until you reach the desired consistency.
10. When the cookies are cooled dip them in the glaze, without fully submerging them, and let the glaze drip off for a few seconds. This will be very difficult to do if they cookies haven’t fully cooled.
11. Ta-da, you did it! Enjoy your delicious cookies!