Servings: 36 to 42 cookies

2 cups oatmeal 2 cups oatmeal
2 cups all purpose flour 2 cups all purpose flour
1 Tbs baking powder 1 Tbs baking powder
1 tsp baking soda 1 tsp baking soda
2 tsp cinnamon 2 tsp cinnamon
1 tsp freshly ground nutmeg 1 tsp freshly ground nutmeg
½ tsp salt ½ tsp salt
1 cup (½ lb.) salted butter, melted 1 cup (½ lb.) salted butter, melted
1 cup granulated sugar 1 cup granulated sugar
½ cup packed light brown sugar ½ cup packed light brown sugar
2 large eggs 2 large eggs
Icing: subheading: Icing:
2 cups powdered sugar 2 cups powdered sugar
5 Tbs milk 5 Tbs milk

Preheat oven to 350°F and line 4 cookie sheets with parchment paper. Set aside.
In a large bowl mix together the oatmeal, flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In another medium bowl, beat together the melted butter, sugar and brown sugar. Add eggs, one at a time. Pour the wet mixture into the dry mixture stirring until thoroughly combined.
Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets. Press down a bit with a wet fork or spoon. Bake for 14 to 16 minutes, rotating halfway through, until browned. Let cookies cool 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.

If you have leftover cream cheese frosting use it instead of the icing.  If you have leftover cream cheese frosting use it instead of the icing.