Oatmeal Cookies with Cream Cheese Frosting

Instructions

1. Preheat oven to 350° F. Line 2 large baking sheets with parchment paper.
2. In a large bowl, stir the oats, flour, powder, and salt together.
3. In a small bowl stir the brown sugar with melted butter until combined.
4. Pour butter mixture into the dry ingredients and stir together until fully combined. Let dough sit for 10 minutes, so the oats can absorb some of the liquid.
5. Scoop 2 1/2 tablespoons of dough and form smooth balls between your hands. Place on cookie sheet with 3-inch spacing. Tear a small piece of parchment and place on top of 1 cookie. Flatten with the bottom of a wide glass to 1/4-inch thick. Repeat. Bake for 10-12 minutes, until just starting to brown. Let cool for 10 minutes on the pan, then move to a cooling rack. (The cookies will look puffy when they come out of the oven, and then will flatten out, which is what you want.)
6. Let fully cool and sit for at least 1 hour (to firm) before icing.

Icing:

1. Beat cream cheese with a stand or hand mixer for about 1 minute. Slowly add in powdered sugar until fully combined and smooth. Beat in vanilla. Texture will be thick but drippy.
2. Invert fully cooled cookies into the bowl of icing and lightly kiss it into the icing and pull up. Turn the cookie right side up and place on a cooling rack to let the icing set. Repeat until all are iced. It might take 1-2 to get the hang of “kissing” the cookies into the icing. (If it’s not working for you, you can also just dunk half of the cookie into the icing and place on a cooling rack to set.)