Frosted Oatmeal Cookies

Frosted Oatmeal Cookies (adapted from Shugary Sweets)

1 cup (2 sticks) butter, melted and slightly cooled

1 cup granulated sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla

2 tsp cinnamon

1 tsp nutmeg

1 tsp kosher salt

1 tsp baking soda

1 Tbsp baking powder

2 cup quick oats

2 cup flour (I used white whole wheat flour. You could use all-purpose or wheat flour instead)

For the Frosting:

2 cups powdered sugar

1/2 cup heavy cream

1/2 tsp vanilla

1/2 tsp cinnamon

In food processor or blender, pulse oatmeal until partly ground. Not into a powder, just into finer pieces. Set aside. Preheat oven to 350 degrees.

Beat butter and sugars together until well mixed. Add eggs, one at a time, beating well after each. Mix in vanilla. Add remaining ingredients and mix until thoroughly combined.

Roll the dough into 1 1/2-2 Tb balls and place on a greased/lined baking sheet. Bake for 14-16 minutes, depending on how crunchy you want them. Remove and let cool on a wire rack.

Whisk frosting ingredients together until thick and smooth. Frost each cookie and let it sit till the frosting hardens. (Put them in the fridge to speed this up!)