I've procrastinated procrastibaking.

I love oatmeal cookies - my family loves them with raisins in them. Ugh. These oatmeal cookies win with nutmeg, cinnamon, and glaze on top. THESE are Oatmeal Cookies! SO good! I've been sitting on this recipe for a few weeks. I've procrastinated procrastibaking. Is that a thing? I guess it is now.
Super easy recipe - no surprises. The recipes says to make 9 giant cookies - no thanks. I used my small cookie scoop and they worked out great. I like big cookies but this new crazy to make them giant that you have to cut them anyway? Meh... seems kinda dumb to me.
But these cookies? Pretty darn amazing... and healthy right? they have oatmeal!

Oatmeal Cookies
Ingredients
Cookie dough
½ cup unsalted butter room temperature
⅓ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1¼ cups quick cooking oats
1 cup AP flour
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
Icing for Oatmeal Cookies
1 cup powdered sugar
1½ tablespoon milk
1 teaspoon vanilla extract

Instructions
The cookie dough
Line a baking sheet with parchment paper and heat the oven to 350°
In a large mixing bowl add the softened butter and the brown sugar and the granulated sugar. With a handheld mixer, or in the bowl of a stand mixer, cream these ingredients on medium speed until light and fluffy.
Add the egg and vanilla to the bowl and mix on medium speed to combine.
Add the dry ingredients, flour, salt, baking soda, cinnamon, and nutmeg to the bowl and mix on medium speed just until combined.
Add the oats to the bowl and mix on low speed to combine. Do not overmix.
With a large cookie scoop, scoop the dough into 1-inch balls and place them on the prepared baking sheet. Press the dough down slightly to flatten. I make nine 2-ounce dough balls.
Bake for 10-12 mins until just starting to turn golden on the edges (the top will still appear a little soft)
Let cool on the cookie sheet for 10 mins then move to a cookie rack to cool completely
The cookie glaze
In a small bowl add all of the cookie glaze and mix to make a smooth icing.
Ice the cookies when they are completely cooled. Leave the cookies on the cooling rack that is set over a piece of waxed paper or parchment paper to catch the icing drips. You can dip the tops of the cookies into the icing, or drizzle the icing over the tops of the cookies. Return the cookies to the cooling rack until the icing has hardened.
Store the cookies in an airtight container for up to four days. You can also freeze these cookies once the icing has hardened. Just place them in an airtight container and freeze them for three months. Let thaw on the counter when ready to eat.