Iced Oatmeal Cookies

Measure 1-1/2 cups of rolled oats (quick cooking), put them in a food processor and let it fly!  You're looking to pulverize the oats to make the cut much finer.  I didn't use my processor - I put the oats in a tall, deep pitcher and used my immersion blender on it. Perfect results too!!  Set the oats aside.

In a mixing bowl, combine & mix thoroughly (in this order):
1 c. soft butter
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 tsp. vanilla

fold in:
1-1/2 c. (reserved ^ ) oats
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 tsp. cinnamon
2 cups flour
Mix everything thoroughly and then let the dough rest for 10-15 minutes.

At THIS TIME, preheat the oven to 350º.

Line baking sheets with parchment.  
Scoop out heaping, rounded tsps. of dough and put them on the sheets, flattening SLIGHTLY.
I had 12 cookies on each baking sheet.

Bake 13-15 minutes, until the cookies become slightly/lightly golden brown.
Remove from oven and cool completely ON the parchment.

Mix the icing ingredients & then (w/a pastry brush) brush a thin layer of icing on each cookie. Let dry completely before putting onto a serving platter.
1 Tblsp. melted butter
1 tsp. vanilla
2 cups powdered sugar
2 T. milk - or a tad more - enough to make it easy to brush, yet not TOO runny