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!)