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Iced Oatmeal Cookies (yield: 2 dz cookies)
6 oz (170g) unsalted butter, melted and cooled
1/2 c (100g) sugar
3/4 c (150g) brown sugar
1 egg
1 teaspoon vanilla extract
1 c (140g) all-purpose flour
1 tsp cinnamon
3/4 teaspoon fine salt
1/2 teaspoon baking soda
2 c (180g) rolled oats

1. Mix the sugars and melted butter together until combined.
2. Add the egg and vanilla and mix just until incorporated.
3. Add the dry ingredients and the oats and mix until a dough forms.
4. Cover the dough with plastic and chill in the fridge for an hour (this also gives time for the oats to hydrate).
5. Scoop into roughly two tablespoon (30g / #30 size scoop) portions and bake at 375F (190C) for 14-17 minutes or until the edge is just set.
6. Let cool completely before drizzling with the vanilla icing.

Vanilla Icing
2 c (227g) powdered sugar, sifted
3-5 tablespoons heavy cream
1/2 teaspoon vanilla extract
pinch of fine salt

1. Whisk the powdered sugar together with 3 tablespoons of the heavy cream, the vanilla, and salt. Add more heavy cream until the consistency is still thick but will flow off the end of a spoon.