Old Fashioned Iced Oatmeal Cookies

If this doesn't  remind me of the holidays I don't know what does. These little iced oatmeal cookies are a huge part of my childhood. Going to grandma's house where there was always a green Tupperware filled with these delicious cookies. We all know you can buy these at the store, but making them homemade makes it more special, and they really are not to hard to make.

FOR THE COOKIES: 2 cups old-fashioned rolled oats 2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons cinnamon ½ teaspoon ground nutmeg 1 cup unsalted butter, softened  (2 sticks) 1 cup light brown sugar, packed ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract FOR THE ICING: 3 tablespoons heavy cream 2 tablespoons warm water 2 cups confectioners' sugar Preheat oven to 350 degrees.  Add the oats to a food processor and pulse. Don't over process because you want a variety of textures.  In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Stir to combine. Set aside. In the bowl of a stand mixer beat the butter on medium-high about 30 seconds.  Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until blended.  Lightly beat in the vanilla.  Add the oat and flour mixture slowly to the butter and egg mixture, mixing on a low speed just until blended. Until everything is combined.  Using a 2 tablespoon cookie scoop, roll the dough into balls and place on the  baking sheet at least 2 inches apart. I was able to fit 6 cookies at a time on each pan. Bake for 10-12 minutes or until the bottoms just being to brown. Remove the pan from the oven and let the cookies rest for 5 minutes before removing to a rack to cool completely. To prepare the icing combine the confectioners' sugar with the milk or cream and water. Whisk until the sugar is dissolved and the icing is somewhat thick. Place the icing in a shallow dish or container, about 4x4 inches. Quickly dip the tops of the cooled cookies into the icing and let the excess drip off. Set the dipped cookie on the rack until the icing has set.