Ingredients
For the Cookies:
- 1½ cups quick-cooking oats (1-minute oats)
- 2 cups all-purpose flour (spooned & leveled)
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 3/4 tsp. fine salt
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup unsalted butter (melted and slightly cooled)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1 Tbsp. vanilla extract
- 2 Tbsp. molasses
For the Glaze:
- 1½ cups powdered sugar
- 2-3 Tbsp. whole milk
- 1 Tbsp. light corn syrup
- 1/2 tsp. vanilla extract
Instructions
- Whisk dry ingredients: In a medium bowl, combine the oats, flour, ground ginger, salt, cinnamon, cloves, nutmeg, baking soda, and baking powder. Whisk well to evenly distribute all the spices throughout the mixture.
- Combine butter and sugars: In a large mixing bowl, whisk together the melted unsalted butter, light brown sugar, and granulated sugar until the mixture is smooth and glossy, showing that the sugars are well incorporated.
- Add wet ingredients: Add the large egg, egg yolk, vanilla extract, and molasses to the butter and sugar mixture. Whisk thoroughly until everything is fully combined and the batter is smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no streaks of flour remain. The resulting dough will be thick and slightly sticky.
- Chill the dough: Cover the dough and refrigerate it for 30 minutes up to 1 hour. This step firms up the dough, which helps the cookies bake up thicker and chewier.
- Preheat the oven: While the dough chills, preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and roll: Using about 2 tablespoons of dough per cookie, scoop and roll each portion into balls. Arrange them on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 9 to 10 minutes, or until the edges are set but the centers still look slightly soft. Immediately after removing from the oven, gently press each cookie into perfect circles using a round cutter to shape them evenly.
- Cool the cookies: Let the cookies cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely before applying the glaze.
- Make the glaze: In a small bowl, whisk powdered sugar, whole milk, light corn syrup, and vanilla extract until the glaze is smooth. Adjust the milk quantity between 2 and 3 tablespoons to reach a thick but stirrable consistency.
- Glaze the cookies: Once the cookies are fully cooled, gently dip the top of each cookie into the glaze or carefully spoon the glaze over the tops. Place the glazed cookies on a rack or parchment paper and allow the icing to set at room temperature before serving or storing.
Notes
- For best results, make sure the egg and egg yolk are at room temperature before mixing to ensure proper emulsification.
- Do not overbake; cookies should look slightly soft in the center as they firm up upon cooling.
- Chilling the dough is important to achieve thicker, chewier cookies.
- The glaze can be stored in an airtight container at room temperature for up to 2 days; if it thickens, stir in a bit more milk before use.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and allow easy cleanup.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
