• Place the oatmeal in a food processor and pulse a couple of times so that you have a mixture of flakes and flour. Don't over process, you don't want it to b e powder. Add to a larger bowl and whisk in flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• In the bowl of a stand mixer, beat the butter brown sugar and granulated sugar on medium-high speed until well combined, about 2-3 minutes. Add the eggs, one at a time then the molasses and vanilla and beat on high speed until it it well combined. It will look separated at first but will smooth out as it’s beaten.
• Turn the mixer to low and slowly add the flour so that it doesn’t fly out out. Mix until combined then add the raisins. It will be sticky. Refrigerate for at least an hour or for a couple of days. If longer than an hour, let it stand at room temperature for a few minutes before making into cookies.
• Preheat the oven to 350º and line cookie sheets with parchment paper
• Use a cookie scoop to form 1 ½ tablespoons of dough. Place on the prepared cookie sheet and press down with the bottom of a glass, coat it in flour to keep it from sticking. If you don’t want flat cookies but more mounded cookies, don’t press. Bake for 10-12 minutes until lightly brown around the edges. Let cool on the baking sheet for a few minutes before transferring to a wire rack. Let cool completely before adding the icing.

Icing:

• Whisk together the ingredients in a bowl wide enough to dip the cookies, adding about 3 tablespoons of the milk, then add the rest of the milk if needed. You don’t want it to be too thick or you won’t see the cookies through the top. It should be more like a glaze than a frosting.
• Once the cookies have cooled, just barely dip the top of the cookie into the bowl of icing, letting the excess drip off of the cookie into the bowl. Place on a wire rack until the icing hardens.