Iced Oatmeal Cookies

Do you remember those store bought oatmeal cookies with the white frosting?  The ones that were always a little too crispy and the icing was always really hard but they were still awesome?  Im assuming they're still out there somewhere but  I haven't had them in years.  The other day I randomly started craving them.  I thought I'd just make regular oatmeal raisin cookies so I would stop thinking about them, but then I found this recipe.  The flavor is identical to the bagged oatmeal cookies, except these are the perfect kind of crunchy and the icing isn't white or too hard.  Ok not identical at all.  They probably shouldnt even be compared.  These were such a hit, total keeper.  

Iced Oatmeal Cookies

Adapted from Smitten Kitchen

Butter for baking sheets

2 1/2 cups + 1 tablespoon old fashioned oats

1/2 cup  whole wheat flour

1 cup all-purpose flour*

1 tablespoon plus 1 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons kosher salt**

1 cup dark brown sugar

1/2 cup granulated sugar

1 teaspoon cinnamon

1 teaspoon (2 grams) freshly grated nutmeg 

8 ounces (2 sticks) unsalted butter, melted

2 large eggs

Icing:

2 1/4  cups powdered sugar

5 to 6 tablespoons whole milk

1 tablespoon cinnamon

1/4 teaspoon kosher salt**

Preheat oven to 350°F with racks in the upper and lower thirds of the oven. Rub two baking sheets with butter. In a food processor, grind 1/2 cup of oats to a fine powder, then add remaining oats and grind them all together until it resembles coarse meal, with only a few large flakes remaining.

Sift dry ingredients into a large bowl, pouring back any bits of grains or other ingredients that remain in the sifter. In a small bowl, whisk butter and eggs until combined. Using a spatula, fold the wet ingredients into the dry ingredients.

Scoop balls of dough about 2 to 3 tablespoons in size (I used a #40 cookie scoop, which scooped 2 tablespoon-sized balls) onto cookie sheets about 3 inches apart. Bake for 16 to 20 minutes, rotating the sheets halfway through. When tops are evenly brown, take them out and transfer them to a cooling rack. Repeat with remaining cookie dough. Let cookies cool completely before icing.

In a bowl, whisk icing ingredients together until smooth. It should have a honey-like consistency. Drizzle the frosting over the cookies. Let the frosting set for 30 minutes (or more; it took longer at my place but by the next day, was fully firmed up) before eating. The cookies can be stored in an airtight container for up to a week.