# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and cooled
09 - 3/4 cup light brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract
→ Icing
13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons milk
15 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed.
03 - In a separate medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla extract, then whisk until fully combined.
04 - Pour wet ingredients into the bowl with dry ingredients. Stir gently with a wooden spoon or spatula just until combined, taking care not to overmix.
05 - Scoop dough by tablespoonfuls or use a small cookie scoop, placing each ball onto prepared baking sheets with at least 2 inches of space between them.
06 - Bake for 11 to 13 minutes, or until edges are golden and centers are just set. Remove from oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a small bowl, whisk powdered sugar with 2 tablespoons milk and vanilla extract until smooth. Add an additional tablespoon of milk if needed to reach drizzling consistency.
08 - Dip tops of cooled cookies into the icing or drizzle icing over cookies as desired. Allow icing to set before serving or storing.
