Ingredients:

  • 1 ½ cups (135g) rolled oats
  • 1 cup (120g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup (60g) unsalted butter, softened
  • ½ cup (100g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 2 tbsp matcha powder
  • 1 tsp vanilla extract
  • 1 cup (120g) powdered sugar
  • 1-2 tbsp milk or plant-based milk
  • ½ tsp vanilla extract (optional)
  • Extra matcha powder for dusting (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together rolled oats, flour, baking powder, baking soda, salt, and matcha powder until well combined.
  3. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  4. Beat in the egg and vanilla extract into the butter mixture until fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  8. For the icing, whisk together powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Adjust consistency with more milk as needed.
  9. Once cooled, drizzle or spread icing over cookies and dust with extra matcha powder if desired.