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Instructions
Preheat oven to 350°F and butter two cookie sheets. Set aside.
In a food processor, pulse oats a few times until partly ground. You don’t want a fine powder, you want a coarse meal. Add in the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Pulse 2 to 3 times just to combine and set aside.
In a large bowl, beat together the melted butter, sugar and brown sugar. Add eggs, one at a time. Mix in the dry oat mixture, stirring until thoroughly combined.
Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets. Bake for 14 to 16 minutes, rotating halfway through, until browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
Once cookies are completely cooled, whisk together the powdered sugar and milk until smooth. Generously frost each cookie and allow the glaze to harden completely before storing. Store in an airtight container for up to a week.
Notes
Recipe Note: Butter your cookie sheet to encourage spreading.