Soft and chewy Oatmeal Cookies are so soft, moist and aromatic, they are the perfect classic cookie.
Take butter and eggs out of the refrigerator about an hour before baking.
Preheat oven to 375 and line a cookie baking sheet with parchment paper.
Beat butter on medium-high speed until light and fluffy. Add both sugars and beat for another minute.
Add eggs, one at a time, mixing well after each addition. Scrape sides and bottom of the bowl.
Add vanilla extract, flour, cinnamon, baking soda, and salt. Mix it in on low speed just until incorporated.
Add oats, while still on low speed, until evenly incorporated throughout.
Using a cookie scoop, scoop cookie dough onto parchment paper, about two inches apart. (I recommend using #40 or #50 cookie scoop.)
Bake 9-12 minutes. (Depending on scoop size and how soft you prefer your cookies.)
Transfer cookies onto a wire rack to cool.
Warm up heavy cream but not too hot.
Add powdered sugar to a shallow bowl and stir in cinnamon. Whisk in heavy cream mixture slowly, until all smooth.
Drizzle warm cookies.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.