Preheat oven to 350 degrees. Prepare 2 baking sheets lined with parchment paper so they are ready to go.

Add the oats to a food processor and pulse 10-13 times. You are looking to break up some of the oats and get different textures, not pulse all the oats to a fine powder.

In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside for later.

Using either a stand/hand mixer or your own arm muscles, beat the butter until smooth. Add the brown and granulated sugars and mix until it is light and fluffy. Add the eggs and vanilla and beat just until the yellow of the yolk is absorbed into the batter.

Add small portions of the oat mixture to the butter mixture until blended, and then add more. Continue doing so until everything is fully incorporated.

Using a tablespoon scoop, roll the dough into balls and place on the prepared baking sheet at least 2 inches apart.

Bake for 10-12 minutes or until the bottoms/edges just begin turning brown. Do not over bake as you don't want them to lose their chewiness.

When you remove the pan from the oven, keep the cookies on the pan for another 5 and then move to a rack to cool completely.

Prepare the icing by combing all 3 ingredients. I like to use a whisk.

You have 2 options for icing the cookies. 1, place a small dollop of icing on each cookie and use a spoon to spread the icing out evenly on the cookie; or, 2, place the icing in a shallow container and dip the cooled cookies into the icing, letting the extra icing drip off.

Let the icing set on the cookies before packaging, and then store in an airtight container or refrigerator.