This Small-batch Oatmeal Cookies recipe makes six big and beautiful cookies, perfectly sweet and spicy, packed with cinnamon and bit of nutmeg and drizzled with vanilla icing.
Preheat your oven to 350°F and line 1 baking sheet with parchment paper or silicone baking mat.
In a food processor, pulse oatmeal 5 or 6 times, until oats are partially chopped, but not completely ground. Set aside.
In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and processed oatmeal.
In a medium bowl, whisk together melted, slightly cooled butter, granulated sugar, and brown sugar until smooth.
Whisk in egg yolk and vanilla until well-combined. Add flour and oatmeal mixture and use a spoon to stir together until well-mixed.
Drop 6 rounded spoonfuls (about 1.5-ounces each) on prepared baking sheet as far apart as possible (these cookies spread) and bake until cookies look just set: 12 minutes for softer cookies, 14 to 16 minutes for crunchy cookies. Cool on the baking sheet until cool enough to handle. If icing, cool completely.
In a small bowl, stir together powdered sugar, vanilla extract, and 1 teaspoon of milk. Add just enough milk, up to 1 teaspoon more, to get a drizzling consistency. Spoon over cooled cookies. Allow icing to set for at least 15 minutes, and enjoy!
Cookies can be stored at room temperature in an airtight container for several days or in an airtight container in the freezer for up to two months.