1. Preheat oven to 350 degrees.
2. In a medium bowl, mix oats, flour, baking powder, baking soda, salt, and nutmeg and set aside.
3. In the bowl of an stand mixer, cream butter with dark brown sugar and regular granulated sugar on medium speed. Add eggs one at a time, and vanilla and mix.
4. Gradually add dry ingredients to the wet ingredients and mix on low speed until a dough is formed.
5. Using a 1 1/2 tablespoon sized scoop, drop balls of dough onto a Silpat or parchment lined baking sheet, nine per sheet.
6. Bake for 9-10 minutes, then transfer to a cooling rack.

Icing

1. In a small bowl, whisk together powdered sugar and maple syrup until you have a thick paste. Add 2 teaspoons of water and whisk. If the icing is too thick, add one more teaspoon of water. When cookies have cooled, quickly and gently dip the tops of the cookies. Maybe more of “dab” then a “dip” to get the crackled look. Let the icing harden for 1-2 hours before stacking.