2cupsquick-cooking oats - (not instant or old-fashioned--important for the right texture-see substitution list)
Glaze
1½cups(180g)powdered sugar
1tablespoonblack coffee - or milk if you prefer
Instructions
Preheat oven to 350˚F (180˚C).
Whip 1 cup unsalted butter (softened) until smooth and creamy. Add the 1¾ cup granulated sugar and continue beating until well mixed. Add 2 large eggs, 1 ½ tablespoons honey, and 2 teaspoons vanilla and mix well.
Whisk together 2¼ cup all-purpose unbleached flour, 2 teaspoons cinnamon, 1½ teaspoons baking soda, and ½ teaspoon salt. Add to the butter mixture. Stir in 2 cups quick-cooking oats.
Drop the dough onto a prepared cookie sheet by the teaspoonsful. They spread a good bit, so leave plenty of room. Bake at 350˚F (180˚C) for 11-13 minutes.
Coffee Icing
Combine 1½ cups powdered sugar with 1 tablespoon black coffee and mix until smooth. You may need to add more liquid to make the glaze spreadable.