Drizzle the glaze over the cookies and allow it to set for a few minutes. If the glaze is too thin and running off the cookie, add a little more confectioners' sugar if the glaze is too thick, add a tiny bit more milk. Test the consistency by drizzling it over a cookie. In a small bowl, whisk to combine the confectioners' sugar, milk and vanilla. Bake and cool the last batch.įor the glaze: Once the cookies are cool, make the glaze. Arrange the remaining dough balls on one of the cooled baking sheets. Set the sheets on a wire rack and allow the cookies to fully cool on the sheets (they will be soft at first but will crisp up as they cool). Keep the remaining dough balls refrigerated.īake until the cookies are deeply golden brown and crispy around the edges, 9 to 11 minutes. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.Īrrange 6 of the dough balls on each baking sheet, allowing at least 3 inches between the cookies (they spread a lot in the oven). Refrigerate the balls for an additional 30 minutes to 1 hour. Scoop 1 1/2-tablespoon portions of dough and roll each portion into a ball. Cover the bowl and chill in the fridge to slightly firm up, about 30 minutes. Add the dry ingredients and mix until a few dry streaks remain, then fold in the oats until well combined. Add the egg and vanilla and mix until very smooth, pale and slightly airy. Add the granulated and brown sugars and mix until smooth. In a separate medium bowl, cream the butter and miso paste together with a flexible spatula until smooth. Add in the eggs, one at a time, and mix into the butter mixture. In a medium bowl, whisk to combine the flour, cinnamon, baking soda and salt. Cream the butter and sugar until light and fluffy, about 2 to 3 minutes. Transfer the oats to a bowl to fully cool.

Beat in the vanilla and almond extracts, and the egg. In a large bowl, cream together the butter, sugar, and cream cheese (if you're using it) until light and fluffy. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. For the cookies: In a medium frying pan over medium heat, toast the oats while tossing frequently until lightly browned and aromatic, 5 to 6 minutes. Lightly grease two baking sheets or line with parchment.

Chewy sugar cookie recipe