2 cups old-fashioned rolled oats 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon ground nutmeg 1 cup 2 sticks butter, softened 1 cup light brown sugar 1/2 cup sugar 2 large eggs 1 teaspoon vanilla extract GLAZE 2 cups confectioners sugar 3 tablespoons milk Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside. Place rolled oats in a food processor and pulse for about 10 seconds until coarse. Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg. Using an electric mixer cream butter and sugars. Add in eggs one at a time then vanilla extract. Gradually add in flour mixture until combined. Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart. Bake for 10-12 minutes until the bottoms begin to brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. GLAZE Mix confectioners sugar and milk together in a medium bowl. Quickly dip tops of cookies into glaze and let excess drip off. Place back on wire rack until glaze sets. Store cookies in an airtight container. RECIPE NOTES To have these cookies turn out flat, you don't want to over ground the oats, just a couple quick pulses in the food processor to break them up a bit. If the oats are finely ground, the cookies won't spread. You want to keep the oats in tact as they create texture.