Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.

In a food processor, pulse the oats a few times in very short bursts. The key is to break up some of the oats but keep some whole so there are varying textures. Pour the pulsed oats into a medium bowl and add in the remaining dry ingredients.

Meanwhile, in another medium bowl, cream together the butter, brown sugar and granulated sugar until pale yellow and creamy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla. Gradually add in the flour/oat mixture, beating slowly until all of the dry ingredients are incorporated.

Scoop out Tablespoon-size balls of dough and place 2" apart on the prepared baking sheets. Bake for 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the baking sheets.

In a small bowl, whisk together the glaze ingredients. Spoon about a teaspoon or two of glaze on top of each cookie, allowing excess to drip off the sides. Allow glaze to set before stacking or serving.