Iced Oatmeal Cookies

¾ cup soft butter
¾ cup granulated sugar
¾ cup packed brown sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
2 cup quick oats
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon

Cream butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in egg, egg yolk, and vanilla extract; don’t over mix. Add dry ingredients all at once and mix until fully incorporated. Scoop out approximately 24 2” balls of dough.  Gently roll and flatten slightly. 
(For a richer flavor and smoother texture, refrigerate or freeze until ready to bake.) 
Place on parchment paper lined aluminum cookie sheets. Bake at 375 degrees for 10+ min. Let cool. Drizzle with Vanilla Icing.
Let set. Share!

Vanilla Icing
3 tablespoons whole milk
1 ½ cups powdered sugar
½ teaspoon vanilla extract
Dash of salt

Combine all ingredients into a food chopper or food processor.  Pulse until well blended. Transfer into a freezer strength quart size Ziploc until ready to use. Once cookies are somewhat cooled, snip the corner of the Ziploc for ease in drizzling.