1-Gathering and Prepping Ingredients: First, start by processing the oats. Pulse 2 cups of old-fashioned whole rolled oats in a food processor or blender about 10 to 12 times to create a mix of chopped oats and oat flour. This step gives your cookies that perfect chew without being too tough.

2-Gathering and Prepping Ingredients: Next, in a medium bowl, whisk together the processed oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 and 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg. This dry mix is the base that brings all the flavors together.

3-Mixing the Dough: Now, use a mixer to beat 1 cup unsalted butter, 1 cup packed light or dark brown sugar, and 1/2 cup granulated sugar on medium-high speed until creamy, about 2 minutes. Add 2 large eggs at room temperature, 1 tablespoon unsulphured or dark molasses, and 2 teaspoons pure vanilla extract, then beat on high speed until fully combined. The dough might look sticky, but that’s normal and what makes these cookies so soft.

4-Mixing the Dough: Gradually mix the dry ingredients into the wet ones on low speed until just combined. Cover the dough and chill it in the refrigerator for at least 45 minutes, up to 4 days. If it’s been chilled longer, let it sit at room temperature for 30 minutes before baking to make it easier to handle.

5-Baking and Icing: Preheat your oven to 350 degrees F and line baking sheets with parchment paper or silicone mats. Scoop 1.5 tablespoons of dough per cookie, placing them 3 inches apart on the sheets. Bake for 11-12 minutes until the edges are lightly browned and the centers stay soft.

6-Baking and Icing: Let the cookies cool on the baking sheets for 5 minutes, then move them to a wire rack to cool completely. For the icing, whisk together 1 and 1/2 cups sifted confectioners’ sugar, 1/4 teaspoon pure vanilla extract, and 1 tablespoon of milk. Add up to 1 more tablespoon of milk to get a thick, creamy texture, then lightly dip the tops of the cooled cookies into the icing and let it set for a few hours.