开云体育

Instructions

PREP

1. At least 30 minutes before making the cookies, set out the?butter?(226 grams/ 1 cup)?and?eggs?(2 large)?to come to room temperature.?
2. Place the?rolled oats?(175 grams/ 1 ? cups)?into a food processor and pulse a few times until you have coarse crumbs. Stop before you get to oat flour consistency.
3. Measure out the rest of the ingredients. Line 2 baking sheets with parchment paper or silicone baking mats.

Make the Cookies

1. In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with a hand mixer, cream the soft?butter?with the?granulated sugar?(300 grams/ 1 ? cups)?on medium/high speed. Cream for about 2 minutes, until light and fluffy, scraping down the bowl periodically.?
2. Add the?eggs,?molasses?(21 grams/ 1 tablespoon), and?vanilla extract?(2 teaspoons)?and mix on medium speed until combined.?
3. Whisk together the pulsed?oats,?flour?(240 grams/ 2 cups),?baking soda?(1 teaspoon),?salt?(1 teaspoon), and?cinnamon?(1 ? teaspoons)?in a separate mixing bowl.?
4. Add the flour mixture to the butter mixture and mix on medium/low speed until just incorporated, scraping the bowl as needed.?
5. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour.
6. Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 350°F/175°C.
7. After chilling, scoop rounded mounds of dough about 2 tablespoons each onto the lined baking sheets. It is best to only scoop about 8 cookies per sheet to allow enough room for spreading.
8. Bake two cookie sheets at a time for 10-12 minutes. Remove the cookies from the oven when the edges are lightly browned and the centers are set.
9. Let cool for at least 5 minutes before moving them to cooling racks to cool completely.?

Make the glaze

1. Place the?powdered sugar?(180 grams/ 1 ? cups)?into a medium mixing bowl. Add the?maple syrup?(42 grams/ 2 tablespoons),?vanilla extract?(? teaspoon), and the smaller amount of?milk?listed?(1 ??tablespoons).
2. Whisk together until all of the powdered sugar is dissolved. This will be a thick glaze consistency.
3. After the cookies have cooled completely, one by one pick up a cookie and dip the top of it into the glaze. Tap off the excess. If the glaze is too thick, add a small splash of additional?milk?until it's the desired consistency. Repeat with all of the cookies.
4. The glaze will set to the touch after about 30 minutes and will harden completely after 4 hours.