Oh hell damn fart.

Read the recipe Erin... the whole thing Erin... I'm not sure why I don't do that as many times as I've been burned by not doing it. Oh... my.... I was able to make these cookies ahead - just the dough balls to make my baking life a little easier. I baked them up and let them cool, then realized I needed to ice them. Oh... the butter needed to be soft - oh there's butter? What? Vegetable shortening? What the heck? Drizzle it on warm cookies? Oh hell damn fart.... I screwed that up. So... I made it work, man handled the butter until soft enough, mixed up the glaze and I dipped every dang cookie in there... and they turned out amazing. See? It worked! Maybe it didn't seep into every crevice and soak on in, but it sure was delicious and I didn't find a single person asking why I didn't read the recipe and follow it correctly. So there.

Soft Oatmeal Cookie with Icing
3/4 cup salted butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tbsp canola oil
1 1/2 cup all-purpose flour
1 1/2 tbsp cornstarch
1 1/2 cups rolled oats
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
Icing
1/4 cup butter
1 tbsp vegetable shortening
1 1/2 cups powdered sugar
1 tsp vanilla
1-2 tbsp milk

Preheat oven to 350°.
In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture.
Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
Add the flour, rolled oats, cornstarch, cinnamon, soda and salt. Mix until the dough forms.
Portion the dough out -For small cookies, use 1 1/2 tbsp of dough for each cookie. For medium cookies use 3 tbsp of dough. For large cookies use 1/3 cup of dough.
Roll the dough into a ball. Break the dough in half and then press the two halves back together leaving the jagged edge up. This will give your oatmeal cookie that classic texture. Arrange on a silicone or parchment paper lined cookie sheet.
Bake at 350°. For small cookies, bake for 8-10 minutes. For medium cookies bake for 10-13 minutes. For large cookies bake for 12-15 minutes. The cookies will spread slightly and no longer look wet and glossy on top when they are ready to come out of the oven.
Icing
While to cookies are baking, make the icing.
Make the icing by combining the butter and shortening until smooth. Add in the powdered sugar, vanilla and 1 tbsp of milk. You can always add more milk, if needed. The icing should be quite thick.
Transfer the icing to a zip top bag with the corner clipped or piping bag.
When the cookies come out of the oven, allow them to cool on the pan for 3-5 minutes.
After the cookies have cooled just slightly, zig zag the icing on top of the cookies. Allow the icing to melt and then use a spoon to push the icing to fill up all the dips in the texture on the top of the cookies.
Allow the cookies to finish cooling on the pan.