To Make Oatmeal Cookies:

Using a food processor or a blender, pulse the oats until a combination of chopped oats are mixed with oat flour.  In a medium-sized bowl, whisk oats with flour, baking soda, salt, cinnamon and nutmeg.  Set aside.

Using a standing or hand-held mixer, cream butter with brown and granulated sugars on medium speed until light and fluffy.  Beat in eggs, molasses, and vanilla until combined.  Scrape down the sides and bottom of the bowl.  Add the oat mixture and combine on low until just combined.  Cover dough and refrigerate for at least 1 hour (or up to 3-4 days).

Preheat oven to 350 degrees F.  Line two to three baking sheets with parchment paper or Silpat liners.  Set aside.

Scoop dough using a #50 cookie scoop (3 tbsp.) onto baking sheets, spacing about 2-3 inches apart.*  Bake for about 12-15 minutes or until cookies are lightly browned on the sides.  The centers will appear very soft.  Remove from oven and allow to cool on baking sheet for about 5 minutes before moving to wire racks to cool completely.

To Make Vanilla Glaze:

In a medium-sized bowl, whisk together powdered sugar, vanilla and milk until smooth.  You want a very thick icing to dip the cookie tops in.  If needed, thin the glaze out with 1 tsp. increments of milk.  Dip cooled cookie tops into the glaze and return to the wire racks.  Glaze will set in a few hours.  Cookies stack and ship well.  Store in a tightly sealed container for up to 10 days, or freeze for up to 3 months.