Step 1

First, brown your butter. Add ¾ cup of unsalted butter to a sauce pan. Cook over high heat until the butter is melted and lower to medium low. Slowly cook the butter until brown bits start to appear. Pour into a large mixing bowl and set aside to cool.

Step 2

In a separate bowl, combine 1 cup of all purpose flour, ½ tsp of baking soda, ½ tsp of salt, and ½ tsp of ground cinnamon. Mix and set aside.

Step 3

To the bowl with the browned butter, add ⅔ cup of light brown sugar and ¼ cup of granulated sugar. Mix until combined.

Step 4

Add the egg and ½ tsp of vanilla extract. Mix until combined.

Step 5

Pour the dry ingredients from step 2 into into the wet ingredients. Mix until just combined. Be careful not to over mix.

Step 6

Lastly, add 1 cup of rolled oats to the batter and mix. Cool the dough in the fridge for 30 minutes.

Step 7

Preheat the oven to 350 degrees F (177 degrees C).

Step 8

Prep 2 baking sheets by covering them with parchment paper.

Step 9

Using a 1.5 ounce cookie scoop (#40 cookie scoop), scoop the batter onto the prepped baking sheets. Make sure the cookies are 2 inches apart.

Step 10

Bake for 10-12 minutes until the edges are slightly brown.

Step 11

Cool for 10 minutes on the baking sheet and then another 10 minutes on a cooling rack.

Step 12

While the cookies are cooling, combine 1 ½ cup + 2 tbsp of powdered sugar, 1 tsp of vanilla extract, 8 tsp of whole milk, and ½ tsp of matcha powder in a bowl. Mix until a light green glaze forms.

Step 13

Once cool, dip the cookies face down into the glaze and let them dry on the cooling rack. Alternatively, use a pastry brush to brush the glaze on. Personally, I prefer the brushing method.