1 1/2 cups quick cooking oats
2 c. unbleached, all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. fresh ground nutmeg
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar, packed
2 large eggs
2 tsp. vanilla

Preheat oven to 350 degrees. In a large mixer with paddle attachment, cream butter and sugars until soft and fluffy, about 3-4 minutes. Add eggs, mixing until combined. Stir in vanilla. With mixer on low speed, slowly add dry ingredients, scrape the bowl as you go, and mix until just combined. Let the dough rest for about 10 minutes.

Using a standard, medium-sized cookie scoop (about 2 Tbsp.) drop cookies onto a baking sheet, leaving plenty of space in between for spreading.  Bake for 10 – 11 minutes or until edges start to turn a light golden brown color. If you like a crispier cookie, leave them in a minute or so longer. Allow cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

When cookies are completely cooled, drizzle with the icing. Store in an airtight container.

Icing:
2 cups powdered sugar
3 Tbsp. milk
Whisk together until combined completely.

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