Our favorite Oatmeal Cookie Recipe is inspired by our favorite Crumbl Cookie. Buttery rich and deliciously chewy, these cookies have a sweet white icing drizzle and the perfect hint of warming spice from cinnamon and nutmeg.
Line a baking sheet with parchment paper and heat the oven to 350°
In a large mixing bowl add the softened butter and the brown sugar and the granulated sugar. With a handheld mixer, or in the bowl of a stand mixer, cream these ingredients on medium speed until light and fluffy.
Add the egg and vanilla to the bowl and mix on medium speed to combine.
Add the dry ingredients, flour, salt, baking soda, cinnamon, and nutmeg to the bowl and mix on medium speed just until combined.
Add the oats to the bowl and mix on low speed to combine. Do not overmix.
With a large cookie scoop, scoop the dough into 1-inch balls and place them on the prepared baking sheet. Press the dough down slightly to flatten. I make nine 2-ounce dough balls.
Bake for 10-12 mins until just starting to turn golden on the edges (the top will still appear a little soft)
Let cool on the cookie sheet for 10 mins then move to a cookie rack to cool completely
The cookie glaze
In a small bowl add all of the cookie glaze and mix to make a smooth icing.
Ice the cookies when they are completely cooled. Leave the cookies on the cooling rack that is set over a piece of waxed paper or parchment paper to catch the icing drips. You can dip the tops of the cookies into the icing, or drizzle the icing over the tops of the cookies. Return the cookies to the cooling rack until the icing has hardened.
Store the cookies in an airtight container for up to four days. You can also freeze these cookies once the icing has hardened. Just place them in an airtight container and freeze them for three months. Let thaw on the counter when ready to eat.