Soft Oatmeal Cookies
2 cups old-fashioned rolled oats
2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground nutmeg
1 cup (2 sticks) butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
2 cups confectioners sugar
3 Tbsp milk
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
Place rolled oats in a food processor and pulse for 10-20 seconds, or until coarse. In a medium sized bowl, whisk together the pulsed oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In the bowl of an electric mixer cream butter and sugars until smooth. Add in eggs one at a time, beating after each addition. Beat in the vanilla. Gradually mix in flour mixture and until combined. Cover and chill 30 minutes to 1 hour.
Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart. Bake for 10-12 minutes, or until the bottoms begin to brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the glaze: Mix confectioners sugar and milk together in a medium bowl until smooth. Quickly dip tops of cookies into glaze and let excess drip off. Place back on wire rack until glaze sets. Store cookies in an airight container.