The hubby and I went to Earthfare for our favorite creamery milk–you know, the kind in the glass bottles. Well, I grabbed a creamline version and it was so creamy and lush that I just had to bake a cookie to eat with a glass of it.  I mean, why should a perfectly good cold glass of milk go alone without a warm cookie to snuggle up against? So, you concur? Exactly! Let’s get to the cookie! Remember those bags of no name brand crunchy oatmeal cookies with the hard frosting from the grocery stores? Well, these are WAY better!! Don’t believe me? Get to baking and find out!

The Diva’s Iced Oatmeal Cookie

Ingredients

For the Cookie:

• 1 cup butter (2 sticks softened)
• 1 cup granulated sugar
• 1/2 cup light brown sugar, slightly packed
• 2 eggs, room temperature
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp coarse salt
• 1 tsp baking soda
• 1 Tbsp baking powder
• 2 cup quick oats
• 2 cup flour

For the Icing:

• 2 cup powdered sugar
• 1/2 cup heavy cream
• 1/2 tsp cinnamon

Instructions

1. 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.
2. Drop by spoonfuls onto greased cookie sheet. Bake in a 350 degree oven for 14-16 minutes. Remove and cool.
3. To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden.

Let’s Start today with a delicious red velvet pound cake! Everything that a red velvet cake should be, married to a moist buttery pound cake! The result: a dense, yet moist, velvety red pound cake topped with a kiss of cream cheese frosting!