Step 1

Begin by processing the oats in a food processor. Pulse about 10-12 times until they resemble dry instant oatmeal in texture.

Step 2

In a medium bowl, combine the processed oats, flour, baking soda, salt, cinnamon, and nutmeg. Whisk thoroughly and set aside.

Step 3

Using an electric mixer, cream the softened butter, brown sugar, and granulated sugar in a large bowl. Continue until the mixture becomes light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, vanilla extract, and molasses to the butter mixture. Beat until well incorporated, scraping down the sides of the bowl as needed.

Step 5

Gradually add the dry ingredients to the wet mixture, mixing at low speed just until combined.

Step 6

Using a cookie scoop, form the dough into balls. Arrange them on parchment-lined baking sheets, leaving 2 inches of space between each.

Step 7

Cover the cookie dough balls with plastic wrap. Refrigerate for 45 minutes to firm up the dough.

Step 8

Preheat the oven to 350 degrees Fahrenheit (175 Celsius) while the dough is chilling.

Step 9

Remove the chilled dough from the refrigerator and bake for 10-12 minutes. The edges should be set, but the centers should remain soft.

Step 10

Allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.

Step 11

While the cookies are cooling, prepare the vanilla icing. In a small bowl, whisk together the sifted powdered sugar, milk, and vanilla extract until smooth.

Step 12

Once the cookies are completely cool, dip the tops partially into the icing. Gently shake off any excess and place them back on the wire rack to allow the icing to set.

Step 13

Serve and enjoy!