In food processor, add oatmeal and pulse until partly ground. Don’t make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.
In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.
Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake in a 350 degree oven for 14-16 minutes. I like mine a little bit crunchier, so I went closer to 16 minutes. Remove and cool.
To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden. You can put them in refrigerator to speed up process (about 30 minutes). Enjoy!
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Notes
For softer cookies, take these out around the 14 minute mark. If you’re a fan of oatmeal cookies with a little more crunch, leave them in for as long as 18 minutes. Just keep a close eye on them so the bottoms don’t burn!
They’ll keep well in an airtight container in the freezer for a few months. Double the recipe so you’ll have plenty to stash away in the freezer for school lunches or surprise visits from company.