Ingredients
Equipment
Method
For the cookies:
- In a blender or food processor, add the oat flakes and pulse pulsing 7-10 times until they are more ground but not like oatmeal, so don't over grind.
- In a medium bowl sift the flour with the baking soda, salt, cinnamon and nutmeg. Mix with a spoon and set aside.
- Separately, in a large bowl add the butter with the two types of sugar and beat with an electric mixer or a balloon whisk for 2-3 minutes until smooth, fluffy and lighter in color.
- Add the egg, molasses and vanilla extract. Beat for 30 seconds more until the mixture is smooth and homogeneous. Finally, add the flour mixture together with the crushed oats and integrate with a rubber spatula to form a smooth dough.
- Cover the bowl with plastic wrap and refrigerate the dough for 1 hour to improve its consistency and flavor. Once the dough has been refrigerated, preheat the oven to 180°C (350°F). Also, place baking paper in two large molds.
- With an ice cream scoop or spoon, portion the dough into 15 small balls the size of 2 tablespoons and place them in the baking pans at least 5 cm apart, as they will spread during baking.
- Bake the cookies for 12 minutes until they are firm and lightly browned on the edges but not quite in the center. Remove them from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
For the glaze and finish:
- In a medium bowl, add the powdered sugar with the milk and vanilla extract. Mix with a spoon until the frosting is neither too light nor too thick. The icing has reached the right consistency when you lift the spoon with a little of it and drizzle it back into the bowl, here it should hold its shape for only a second before dissolving into the rest of the icing.
- To glaze the cookies, take each one by its base and dip only the surface into the glaze. Place them back on the rack to allow the glaze to dry completely.