Ingredients
Equipment
Method
Make the Cookie Dough
- Preheat your oven to 350°.
- Line your baking sheet with parchment paper.
- In a large bowl, mix together ¾ cup room temperature butter, ½ coconut sugar, and ½ sugar in the raw for three minutes. Remember to scrape down the sides when needed.
- Add in the room temperature egg and ½ tsp. of vanilla extract. Mix for 1 minute on medium-low speed. Scrape down the sides when needed.
- In a large separate bowl, mix together 1½ cups all-purpose flour, 1 tbsp. cornstarch, 1½ cups rolled oats, 1 tsp. cinnamon, ¼ tsp. nutmeg, 1 tsp. baking powder, and 1 tsp. salt.
- Gradually add in the dry ingredients mixture by hand or on low speed with the mixer. Make sure that you incorporate until just combined. NO overmixing here.
Scoop, Roll, and Break Apart
- Use a 1/3 cup measuring cup to portion out the dough.
- Roll the dough into a ball.
- Take the dough ball and tear it in half.
- Take the jagged inside part of the torn apart dough ball and turn it upward.
- Press the two sides together and place on the cookie sheet.
- Bake for 9 minutes or until the top isn't shiny. Don't over-bake!
- Cool for 5 minutes on the cookie sheet when they come out of the oven. They continue to set up and cook during that time.
Wait (so difficult) and Prepare the Icing
- Put the cookies on a cooking rack or let them sit until cooled. (I like to sneak in a warm one and dip it in the icing)
- Combine 1¼ cup powdered sugar, 3 tablespoons of milk, ¼ teaspoon vanilla, and a dash of cinnamon. Mix well. You want it to be a "drizzle consistency". Not too thick, not too thin. Just right.
- Use a spoon to drizzle the icing over the top of the cooled cookies. Let them sit for 20-30 minutes to let the icing set up and get that bit of crunch. So good!
