This nostalgic treat is full of that warm feeling of home-baked cookies that we all love. It can even please that pesky relative who doesn’t like chocolate!

Prep time: 40 minutes
Cook time: 55 minutes
Yield: 24

Ingredients:

Cookies:

  • 3 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 2 Tb. unsweetened cocoa powder
  • 1½ tsp. ground cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • 2 sticks salted butter, softened
  • 1¾ cups packed dark brown sugar
  • 2 Tb. molasses
  • 1 tsp. vanilla extract
  • 2 large eggs, room temperature

Icing:

  • 2½ cups powdered sugar
  • 3 Tb. water

Directions:

  • 1

    Use a food processor to pulse oats until nearly ground. Add flour, cocoa powder, cinnamon, baking soda and baking powder, and continue pulsing until combined.

  • 2

    Use a mixer with a paddle attachment to beat butter, brown sugar, molasses and vanilla at medium speed until light and fluffy, about 2 to 3 minutes. Stop occasionally to scrape down the sides of the bowl when needed. As you beat the mixture add eggs one at a time, letting each one get mixed in well.

  • 3

    Use the low speed of the mixer and add in the oat mixture, beating until well combined. You may want to do this in phases to avoid too many clumps. Once well combined, cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.

  • 4

    Preheat the oven to 350°F and line baking sheets with parchment paper—line as many as you can bake at once.

  • 5

    Use a 2-tablespoon-sized scoop to roll the dough into balls and press them into about 2-inch disks on baking sheets. They should be about ½-inch thick. Place them about 2 inches apart on the baking sheets to give them space to expand.

  • 6

    Bake each sheet of cookies for about 10 to 12 minutes, or until the edges are golden brown. A remaining little shine on the cookies will help provide a better crisp texture! Let the cookies cool for 5 minutes then move to a wire rack to finish cooling.

  • 7

    For the icing, begin whisking the powdered sugar and water in a bowl until fully combined. Icing may be stiff, so you can add a bit more water to help balance it out. Rather than pouring the icing, dip the tops of cooled cookies into the bowl of icing, and let access icing drip off. The icing will take about 45 minutes to completely set on the cookies.

  • 8

    Once the icing is hardened, your cookies are ready to be enjoyed!

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