Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about thirty 1-second blitzes.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.
In the bowl of an electric stand mixer, fitted with the paddle attachment cream together butter and brown sugar on medium-high speed until pale and fluffy, about 2 to 3 minutes. Scrape down bowl.
Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. Scrape down bowl.
Add in dry ingredients and mix just until combined. Fold dough with a spatula to ensure it’s evenly incorporated. Let cookie dough chill 30 to 60 minutes in the fridge.
Scoop dough out about 2 Tbsp at a time (using a slightly heaped #40 cookie scoop) and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 – 15 minutes. Allow cookies to rest on baking sheet 5 minutes before transferring to a wire rack to cool completely.
In a mixing bowl whisk together powdered sugar and milk (if needed thicken with a little more powdered sugar, or thin with a little more milk). Dip just the tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies.
Return to wire rack and allow icing to set. Store in an airtight container at room temperature.
Notes
If you’d like these iced oatmeal cookies to be more soft and chewy, then bake them near the lesser amount of time, and for a crispier cookie bake them for the greater amount of time.
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