The Cookie (Oatmeal Cookie with Coffee–Cinnamon Frosting)

Instructions

1. Use an electric mixer to cream together 2 sticks butter, 1 cup light brown sugar, and 1 cup granulated sugar until smooth and fluffy.
2. Add 2 eggs and 1 teaspoon vanilla extract to the bowl and mix until fully combined.
3. Use a fine-mesh sieve to sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt in a medium mixing bowl.
4. Add the flour mixture to the butter mixture in two parts, mixing on low just until combined.
5. Add 3 cups rolled oats, 1 cup unsweetened shredded coconut, 1 cup chopped dates, and 1 cup chopped walnuts to the bowl and mix on low speed until evenly incorporated.
6. Cover the dough and chill it in the refrigerator for at least 2 hours or overnight. If chilled overnight, let the dough rest at room temperature for about 30 minutes before baking.
7. Preheat the oven to 350°F. Scoop dough using a 1-tablespoon measure and place rounded balls onto a baking sheet.
8. Use your palm to gently flatten each dough ball slightly so the cookies bake evenly.
9. Bake the cookies at 350°F for about 12 minutes, or until set. Take care not to overbake. Allow the cookies to cool completely on the baking sheet or a wire rack before frosting.
10. Make the frosting by using an electric mixer to cream together 6 tablespoons unsalted butter and 2 cups confectioners’ sugar until smooth.
11. Add 2 teaspoons ground cinnamon, 2 tablespoons brewed coffee, and 2 teaspoons vanilla extract to the butter–sugar mixture and beat until the frosting is creamy and fully incorporated.
12. Use a broad butter knife to spread the frosting onto cooled cookies. Allow the frosting to set for 1 hour before storing or serving.