A cozy, chunky cookie with heavy vanilla and cinnamon notes. Good for eating alongside coffee while listening to Cab Calloway, Bessie Jones, Claude Debussy, and John Boutté.
2 cups flour
1 cup oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 sticks butter
3/4 cup brown sugar
3/4 cup white sugar
1 tablespoon vanilla
3 cups powdered sugar
4 tablespoons milk or half and half
Preheat oven to 350. In a medium bowl, whisk together flour, oats, salt, baking powder, and cinnamon, and set aside.
Cream together butter and sugars with a stand mixer or hand mixer until light and fluffy. Scrape down the bowl and add eggs and vanilla, then mix on medium low until just combined.
Add flour mixture to egg mixture, mixing slowly until combined. Spoon dough onto a baking stone or cookie sheet in 1 inch balls (or whatever size you prefer) and bake for 15 minutes (17-20 if you make larger cookies). Cookies should be just set around the edges, not browned.
Let cool on the sheet for 5 minutes, then move to a wire rack.
While the cookies cool, make the icing. Whisk together powdered sugar and milk in a medium bowl until combined. The mixture should drip off a spoon in ribbons, but still have some resistance when stirred. Add more sugar if too watery, and add milk by teaspoonfuls if clumping.
Dip the top of each cookie into the icing and set on a wire rack to dry. Store in a cool, dry place.