Iced Gingerbread Oatmeal Cookies

1 cup (227 g) salted butter 1 cup (200 g) brown sugar 1/3 cup (67 g) granulated sugar 2 large eggs

1/4 cup (80 g) fancy molasses, not black strap molasses

2-1/4 cup (225 g) rolled oats, not instant oats

2-1/2 cups (300 g) all-purpose flour 1-1/4 tsp (6 mL) baking soda 3 tsp (15 mL) ground ginger 2 tsp (10 mL) ground cinnamon 1/2 tsp (2.5 mL) ground nutmeg 1/4 tsp (1 mL) ground cloves 1/8 tsp ground allspice In a stand mixer outfitted with a paddle attachment, cream butter, brown sugar and granulated sugar on medium speed for about 5 minutes. Add eggs and molasses and continue beating on medium-high speed for another 7-8 minutes until mixture is light and creamy. In a separate mixing bowl, whisk oats, flour, and spices together. Add to butter mixture. Mix on low speed until dough clumps together and no streaks of flour are visible. Do not overmix. Using a 1-1/2 tablespoon cookie scoop, transfer level scoops of dough onto a parchment lined cookie sheet. Freeze dough for 2 hours. Preheat oven to 350 degrees Fahrenheit. Place frozen cookie dough 3” apart onto a separate parchment lined cookie sheet. Note, cookies will spread. Bake for 12-13 minutes or until the edges are set. The middle will look underdone but that’s okay. The cookies will set up as they cool. Remove baked cookies from oven and while cookies are still hot, use a circle cookie cutter or a round drinking glass to spin and reshape the cookies. Allow cookies to cool on the tray for another 20 to 30 minutes before transferring them onto a baking rack to finish cooling. Serve as is, or ice cookies as described below.