Iced Gingerbread Oatmeal Cookies

sallysbakingaddiction.com

Kathleen Klipp

2 cups ( 170g) old-fashioned whole rolled oats

1 and ⅔ cups ( 210g) all-purpose flour ( spooned & leveled)

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground ginger

1 and ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¾ cup (12 Tbsp; 1 70g) unsalted butter, softened to room temperature

1 cup ( 200g) packed light or dark brown sugar

¼ cup ( 50g) granulated sugar

1 large egg, at room temperature

¼ cup (60ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

subheading: Icing:

1 and ½ cups ( 180g) sifted confectioners’ sugar*

¼ teaspoon pure vanilla extract

1.5 to 2 Tablespoons milk

small pinch each: ground cinnamon and ground ginger, plus extra cinnamon for garnish if desired

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