Averie Cooks

Cookies:
-1 Preheat oven to 375F. Line baking sheets with Silpats or parchment paper; set aside.
-1 To a medium bowl, add the the flour, oats, pumpkin spice, optional cinnamon, optional ginger, baking soda, cornstarch, baking powder, salt, optional cloves, and stir to combine; set aside.
-1 To the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with handheld electric mixer, cream (verb meaning to beat, not the noun cream) together the butter, brown sugar, and granulated sugar for about 2 minutes and until combined; stop to scrape down the sides of the bowl.
-1 Add the egg, vanilla, and beat momentarily until combined.
-1 Add the pumpkin and beat momentarily until combined.
-1 Add the dry ingredients to the wet, and mix until just combined, without dry patches; don't overmix or the cookies will be tougher.
-1 Using a 1.5 tablespoon cookie scoop, scoop dough mounds and place them about 2 inches apart on the prepared baking sheets.
-1 Bake for about 9 to 11 minutes, until no longer glossy on top and they are puffed and set. Tip - If possible, bake cookies one sheet at a time, on the middle oven rack, rotating your pans one time midway through baking.
-1 Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
-1 After the cookies have cooled completely, make the icing. Do not ice the cookies before they are fully cooled (about 30 minutes, depending on the temp of your kitchen) because the icing will melt and you'll have a mess.
Icing:
-1 To a medium bowl, add the confectioners' sugar (sift it if it's particularly lumpy), milk, vanilla, and whisk to combine and until smooth.
-1 Dip the tops of the cookies in the icing and place them back on the wire rack. Allow cookies to set for about 15 minutes so the icing can set.
-1 I don’t mind storing iced, glazed, or frosted baked goods airtight at room temp for a few days if said icing contains milk or butter as the sugar acts as a preservative. However, store them how you are most comfortable including the fridge for up to 1 week. Note that cookies stored in the fridge will tend to dry out quicker. Unglazed cookies can be frozen for up to 3 months.