Iced Espresso Oatmeal Crunchies

Instructions

For the cookies: Process 142 grams (1 2⁄3 cups) old-fashioned rolled oats in food processor until coarse flour forms, 15 to 20 seconds. Add 149 grams (3/4 cup packed) dark brown sugar, 71 grams (1/2 cup) all-purpose flour, ½ teaspoon table salt, and ½ teaspoon baking soda and process until fully incorporated, 10 to 15 seconds. Add 114 grams (8 tablespoons) unsalted butter, cut into ½-inch pieces and chilled, and process until butter is incorporated and mixture resembles wet sand, about 45 seconds. Whisk 1 large egg yolk, 2 teaspoons instant espresso powder, and 1 teaspoon vanilla together in bowl, then add to food processor and process until cohesive dough forms, 15 to 20 seconds.
Transfer mixture to clean counter and press and knead until no dry oat pockets remain. Divide dough in half, then press and roll each piece into 1-inch wide log, about 10 inches long. Wrap logs tightly in plastic wrap and twist ends tightly to seal; refrigerate until firm, at least 1 hour or up to 24 hours.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Working with 1 dough log at a time, trim ends, then slice chilled dough into ½-inch-thick rounds, rotating dough as you slice to prevent any flat edges from forming; space dough rounds evenly on 2 parchment paper–lined baking sheets (about 20 rounds per sheet). Bake until uniformly golden and firm to touch, 14 to 16 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before icing.
For the icing: Whisk 1 large egg white and ½ teaspoon instant espresso powder together until espresso powder is dissolved. Whisk in 151 grams (1 ⅓ cups) confectioners’ sugar until smooth (icing will be quite thick; if too thick to adhere to cookies, whisk in ó to 1 teaspoon water). Working with 1 cookie at a time, dip top into icing without fully submerging (only craggy peaks of each cookie should be coated). Lift cookie from icing, letting excess icing drip back into bowl, then invert cookie and return to rack. Let cookies sit until icing is set, about 30 minutes, before serving.
1. 5.Enjoy!
   

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