Preheat the oven to 350 Degrees and line 2 cookie sheets with parchment paper or silicone baking mats. 

Place ¾ cup of the oats into a food processor and pulse until the oats are partially ground. This might seem like an unnecessary step, but it gives the cookies a great finished texture. 

In a mixing bowl, whisk together the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. 

Using an electric mixer, in a separate mixing bowl, beat the butter together with the crisco. Add the granulated sugar and brown sugar and mix until it’s light and fluffy. Add the eggs one at a time, mixing until combined, followed by the vanilla extract. 

Slowly add the dry ingredients to the wet with the mixer on low and beat just until the flour mixture is completely combined, scraping the sides and bottom of the bowl as needed. 

Using a medium cookie scoop or 2 spoons, scoop the dough out in 2 Tablespoon portions, leaving at least 2 inches between each cookie on the cookie sheet. 

Bake the cookies at 350 degrees for 11-15 minutes or until the cookies are golden brown along the edges. 

Move the cookies to cooling racks to cool completely. 

Once the cookies have cooled in a medium sized bowl, whisk together the powdered sugar and and milk until it’s smooth and no lumps remain. 

Dip just the tops of the cookies into the icing, tapping gently to remove any excess icing and then place back onto the cooling rack until the icing has dried. 

Enjoy and store in an airtight container.