Iced Oatmeal Cookies

Preheat your oven to 350*F.

Line a cookie sheet with a silicone mat or parchment paper. Set aside.

In a large mixing bowl, cream together the butter and granulated sugar along with the brown sugar. Use a hand mixer to incorporate more air into the mixture.

Mix until nice and fluffy for about 2-3 minutes.

Add 2 eggs and mix until combined.

Mix in the ground cinnamon, nutmeg, ginger, and salt. Mix until all spices are incorporated.

Slowly add about 1/3 of the flour and oats and mix until there is no dry flour, continue until you have mixed in all flour and oats.

Take a cookie scoop, I used the OXO Cookie Scoop of 1 1/2 Tbsp. Scoop the dough into a ball and place it on the prepared cookie sheet leaving about 1 1/2 inches in between each. They will spread out.

Bake in a preheated oven for 10-12 minutes until the edges are nice and golden.

Let the cookies cool for 2-3 minutes on the pan, then transfer to a cooling rack to completely cool.

While the cookies are cooling, make the icing.

In a medium sized bowl, mix the powdered sugar, cream, and vanilla extract.

Mix until combined.

Take a cooled cookie, and invert it in the frosting to cover the top.

Place back on the cooling rack and allow the icing to set.

Serve.