Old Fashioned Iced Oatmeal Cookies

Source: here, via Pinterest and my sister Megan

Ingredients:
for the cookies:
1 1/2 cups old fashioned oats (later you'll see that it says to process the oats in a food processor, since I don't have one, I decided to just use quick oats instead; my sister Megan also didn't blend her oats and she has used both old fashioned rolled and quick oats with success)
2 cups 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 ground nutmeg
1 cup butter, softened (I used salted)
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
2 tsp vanilla extract

for the icing:
2 cups powdered sugar
3 Tbsp milk
(*I halved the icing recipe because I thought it seemed like it would be way too much - turns out it iced exactly half of my batch, so the amounts are right.  But the un-iced cookies were tasty, too, so you can do what you like.)

Directions:
Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds (as noted above in the ingredients list, both Megan and I did NOT do this step and the cookies were totally great). In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.

In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature.

Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet.

Bake in preheated oven 11 - 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.

In a mixing bowl whisk together powdered sugar and milk and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.

Notes:
When my family came to visit at the beginning of June they brought a batch of these cookies along for the trip.  They were nice enough to share with us after dinner one evening, and oh boy!  What a treat!  I didn't hesitate long after they had left to whip up my own batch of these marvelous goodies.  They're so good.  Just like the ones from the store.  But better.  I love the spiciness from the cinnamon and nutmeg and the sweetness from the perfectly hardening glaze.  Triple yum!