Brown the butter until it is golden and the milk solids have browned, stirring almost constantly towards the end to prevent the milk solids from burning on the bottom of the pan. Once the butter has stopped bubbling and sizzling, it should be done. It will weigh around 135g.

Pour the butter into a heat safe, large mixing bowl. Allow to cool down for about 10 minutes. (I like to pop this in the fridge while I prep my other ingredients, but the counter is fine.)

Add the sugars and salt. Mix well.

Add the eggs and vanilla and whisk until emulsified (smooth, thick, and lighter in color).

Add flour, oats, baking soda, baking powder, cinnamon, and nutmeg to the wet ingredients and mix to combine with a spatula.

Refrigerate dough for 30 min. Preheat the oven to 350 F (177 C).

Scoop the dough with a #30 cookie scoop and place the cookie balls on a parchment lined baking sheet a couple inches apart.

Bake the cookies for 10-12 minutes. Timing will depend on the size of the cookie (if you opted to use a different size scoop), so look for set tops that aren’t shiny and golden brown edges.

Remove from the oven and immediately “scoot” them with a round metal cookie cutter that is larger than the cookies. (Simply place the cookie cutter over the hot cookies and swirl the cookie gently in the cutter to help shape the cookie and give it its craggly tops.)

Allow them to cool on the pan for a few minutes to set before transferring them to a wire rack to cool completely.

While the cookies bake and cool, mix the glaze icing. Combine all the ingredients in a wide, shallow bowl and whisk well.

Dip the cookies in the glaze, being careful to only get the tops if you want the classic look. If you like more icing, dip them deeply so they have full coverage. (If you go this route, you probably should make a double batch of the icing.)