Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat. Preheating ensures the oven is at an even temperature when the cookies hit the pan so they bake evenly and spread predictably.

Whisk the dry ingredients: in a medium bowl combine 2 cups rolled oats, 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 tablespoon cornstarch, 1/2 teaspoon salt, and 2 teaspoons ground ginger. Whisking distributes the leaveners, starch and spice so every cookie rises and flavors consistently.

Cream butter and sugars: in a large bowl, using a stand mixer fitted with the paddle or a hand mixer, beat 1/2 cup softened unsalted butter with 1/2 cup packed brown sugar and 1/2 cup granulated sugar on medium speed until light and slightly fluffy, about 2–3 minutes. Creaming traps tiny air pockets that help the cookie lift and creates a lighter texture—don’t skip this step.

Add egg and molasses: beat in 1 large egg until incorporated, then scrape the bowl and mix in 1/3 cup molasses until fully blended. The egg provides structure and moisture; molasses is the star flavor and contributes acidity that reacts subtly with baking soda to produce tender chew.

Add powdered milk: stir in 2 tablespoons powdered milk to enrich the dough. Powdered milk adds creaminess and helps with browning without adding more liquid.

Combine wet and dry: fold the dry oat‑flour mixture into the molasses batter with a sturdy spatula until just combined. Overmixing develops gluten and can make cookies tough—fold just until you no longer see streaks of flour.

Chill the dough briefly: scoop dough by 1.5‑tablespoon mounds (a medium cookie scoop) onto a plate and chill in the refrigerator for 10 minutes. Chilling firms the butter, controls spread in the oven, and lets the oats hydrate a little so the cookies stay chewy rather than flat.

Shape and space on the baking sheet: place mounds 2 inches apart on the prepared baking sheets (they will spread). If you like a slightly crinkled top, press the tops of the dough balls gently with the back of a spoon before baking.

Bake: bake one sheet at a time in the center of the oven at 350°F (175°C) for 10–12 minutes. The edges should be set and starting to brown while the centers still look slightly soft—this is important because cookies continue to cook on the hot pan after you remove them. Baking to the right doneness guarantees a chewy center with a slightly crisp edge.

Cool: remove from the oven and let the cookies rest on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. Allowing residual heat to finish the bake yields the best texture and avoids a gummy center.

Make the honey‑lemon drizzle: while cookies bake or cool, gently warm 2 tablespoons honey with 1 tablespoon fresh lemon juice and 1 teaspoon butter in a small saucepan over low heat just until fluid and glossy (about 30–45 seconds). Warming loosens the honey so it’s easier to drizzle and the lemon brightens the molasses notes—don’t boil it or the honey will lose aromatics.

Finish and serve: using a spoon, lightly drizzle honey‑lemon glaze over cooled cookies. Serve at room temperature. The drizzle adds a bright contrast and a touch of gloss that elevates presentation.