Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 2 tbsp culinary grade matcha powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup white chocolate chips
  • 1 cup powdered sugar
  • 1 tsp culinary grade matcha powder
  • 2 tbsp heavy cream
  • 1/4 tsp vanilla extract

Instructions:

  1. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture looks pale and fluffy.
  2. Add the room-temperature egg and vanilla extract. Beat on medium speed until fully incorporated and glossy.
  3. Using a fine-mesh sieve, sift together the flour, matcha powder, baking soda, and salt directly into the wet ingredients. Mix on low speed just until the streaks of flour disappear.
  4. Fold in the rolled oats and white chocolate chips by hand using a spatula.
  5. Shape the dough into 2-tablespoon balls (about 1.5 inches in diameter). Place them on a lined baking sheet about 2 inches apart.
  6. Bake at 350°F (175°C) for 9–11 minutes. Remove when edges are set but centers look slightly underbaked.
  7. Let the cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. In a small bowl, whisk together powdered sugar and matcha powder. Slowly stir in the heavy cream and vanilla until the icing is thick but pourable.
  9. Dip the top of each cooled cookie into the glaze or drizzle it over the top using a spoon.
  10. Let the icing set for 15 minutes before serving.