Ingredients 2 cups quick cooking oats 2 1/4 cups all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 tsp nutmeg 1/4 tsp cinnamon 2 sticks softened unsalted butter 1 cup light brown sugar 1/2 cup granulated sugar 2 eggs, room temp 1/2 tsp vanilla Icing: 1 cup powdered sugar 3 tbsp maple syrup 1-3 tsp water, added as needed Directions Preheat oven to 350F. Line two baking sheets with parchment paper, and set aside. In the bowl of your mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, followed by vanilla. In a medium bowl, whisk together flour, oats, baking soda, baking powder, nutmeg, cinnamon and salt. On the lowest speed, combine the dry ingredients with the wet. Drop balls of dough onto prepared baking sheets using a large ice cream scoop. The cookies will spread a bit while baking. Bake for 9-12 minutes, until they are lightly golden. Once completely cooled, prepare your icing. Mix syrup into powdered sugar until a thick consistency is achieved, adding water in small amounts if the icing is too thick. Use a spoon to spread onto cookies, and allow to dry before storing. Keep the cookies in an airtight container for up to 5 days! Enjoy!