2 cups old fashioned rolled oats pulsed process coarse
2 cups all purpose flour non bromated (any flour not American will do)
1 tbs baking powder
1/2 tsp salt
1/2 tsp ground cardamon
1/2 tsp ground nutmeg
1 cup unsalted butter, room temp.
1/2 cup organic sugar
2 large eggs, room temp. or ( sub 8 qauil eggs)
1 cup brown sugar, packed
1 tsp vanilla extract
3 tbs heavy cream
2 tbs warm water
2 cups powdered sugar
Preheat over to 350 degrees. Line 2 baking sheets with parchment paper or Silpat mat.
Combine oats, flour, baking powder, soda, salt, cardamon, and nutmeg. Set aside.
Blend butter and both sugars in mixing bowl until light and fluffy. Then add the eggs and vanilla. Gradually add the dry ingredients.
Using the 2 tablespoon size cookie scoop for measuring, roll dough into balls and place on lined baking sheets. About 6 cookies at a time, 2 inches apart.
Bake about 10 to 12 minutes. Bottoms should be golden.
Remove from oven cool for 5 minutes before removing to a cooling rack.
Combine powdered sugar with cream and water. Whisk until the sugar is dissolved and the icing has a somewhat thick consistency. Place icing is a shallow container about 5x5 inches in diameter. Quickly dipping the tops of cookies and allowing excess to drip off before returning to rack to set.
Store in airtight container. May be refrigerated.
IMPORTANT: Too achieve the cracked appearance when iced do not over process the oats in food processor.