1. Pulse the Oats

Add the rolled oats to a food processor. Pulse 2–3 times until slightly broken but not powdered. This creates the classic crackly iced oatmeal look.

2. Mix Dry Ingredients

In a bowl, whisk together pulsed oats, flour, baking soda, cinnamon, and salt.

3. Cream Butter & Sugars

In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla and mix again.

4. Combine Wet & Dry

Add the dry mixture to the butter mixture and stir until just combined. Don’t overmix.

5. Scoop & Bake

Scoop the dough onto a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden.

6. Cool Completely

Let cookies cool on a rack before icing — warm cookies will melt the glaze.

7. Make the Icing

Whisk powdered sugar, milk, vanilla, and salt. Adjust thickness:

• Too thick → add a splash of milk

• Too thin → add powdered sugar

8. Dip or Drizzle

Dip the tops of the cookies into the icing or drizzle over them. Let set 15–25 minutes.