2 cups old fashioned oats
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
2½ teaspoons cinnamon
½ teaspoons ground nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup light brown sugar
½ cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups confectioners sugar
½ teaspoon cinnamon
3-4 tablespoons milk
½ teaspoon vanilla
Preheat oven to 350 degrees and spray a baking sheet with non-stick spray or line with a silpat mat or parchment paper.
In a food processor, pulse rolled oats for 10 seconds.
In a medium bowl add rolled oats, flour, baking soda, baking powder, salt and cinnamon.
In a stand alone mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy. Add eggs one at a time and vanilla until combined, scraping down sides as necessary.
Slowly add flour mixture until combined.
Roll dough into two inch balls (about two tablespoons) and bake for 12 minutes until bottoms are lightly brown. Place on a cooling rack and let cool completely.
To make glaze, add confectioners sugar, cinnamon, milk and vanilla into a bowl and mix. Dip cooled cookies into glaze, letting any excess drip off. Place back on cooling rack to set, about 1 hour.