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1
For the cookie: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
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2
Pulse the oats in a food processor or mini chopper until finely ground.
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3
Whisk the ground oats, flour, baking soda and salt in a medium bowl.
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4
Mix the butter and 1 cup of the granulated sugar on medium-high speed until light and fluffy, using either a hand mixer with a large bowl or a stand mixer with the paddle attachment, about 4 minutes.
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5
Add the egg and beat until well incorporated.
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6
Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes.
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7
With the mixer on low, gradually add the flour mixture until the dough is well combined.
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8
Scrape the dough onto the prepared baking sheet.
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9
Using your hands, flatten and form the dough into a football shape, about 1/2 inch thick.
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10
Sprinkle the remaining 2 teaspoons sugar over the surface.
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11
Bake until the cookie is light golden brown and set, 20 to 25 minutes.
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12
Allow to cool completely, about 15 minutes.
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13
For the frosting: Beat the butter until creamy on medium speed in a medium bowl.
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14
Add the confectioners' sugar, milk, vanilla and salt.
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15
Beat until thick and creamy.
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16
Spoon the frosting into a quart-size zippered bag.
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17
Snip a small piece from the corner and pipe to create football laces or any other desired decorations.
