1 cup (2 sticks) unsalted butter

2 cups old-fashioned rolled oats

2 cups all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon salt

⅔ cup packed brown sugar

½ cup granulated sugar

2 large eggs, at room temperature

2 tablespoons water

2 teaspoons pure vanilla extract

1½ cups powdered sugar (for glaze)

3 tablespoons milk (for glaze)

½ teaspoon pure vanilla extract (for glaze)

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Pulse half of the oats in a food processor until coarsely ground and set aside.
In a medium saucepan, melt the butter over medium heat, stirring until it turns golden brown and smells nutty. Let it cool slightly.
In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, salt, whole oats, and ground oats.
In another large bowl, beat the browned butter with brown sugar and granulated sugar until creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and water.
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Cover the dough and refrigerate for at least 30 minutes.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the baking sheets.
Bake for 10–12 minutes, until the edges are golden and centers are just set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth to make the glaze.
Dip or drizzle the glaze over the cooled cookies and let it set before serving.

Chilling the dough enhances flavor and prevents spreading.

Browned butter adds a deep, nutty flavor—don’t skip it if you want authentic results.

Cookies continue to bake on the sheet after removing from the oven—don’t overbake.

Use a blender if you don’t have a food processor for grinding oats.

Adjust glaze thickness by modifying the milk or powdered sugar ratio.