OATMEAL COOKIES

1. Preheat oven at 350° F and line baking sheets with parchment paper or silpat mats.
2. Put the thick rolled oats in a food processor and pulse for 10-20 seconds until the oats are coarsely chopped. In a mixing bowl whisk together the chopped oats with the flour, baking powder, baking soda, salt and Chinese Five Spice powder.
3. In the bowl of a stand mixer with the paddle attachment, cream together the butter, brown sugar and granulated sugar on a medium speed for 5-6 minutes, until light and fluffy. Stop the mixer and scrape the sides of the bowl with a spatula a few times.
4. Adjust the mixer to a low speed and slowly add the eggs, one at a time, and vanilla. Scrape the bottom and sides of the bowl.  I like to crack the eggs and add the vanilla in a measuring cup before adding it to the butter and sugar mixture to avoid eggshells.
5. Gradually add the dry ingredients in 2-3 additions with the mixer on low speed. Scrape the bottom and sides of the bowl to fully incorporate the butter and sugar and blend until well mixed.
6. Use a cookie scoop to form the dough into ping pong size balls. Arrange on a prepared cookie sheet and press into 1/2 inch thick disks, leaving a couple of inches between each cookie. 
7. Bake for 10-12 minutes, rotating the pans halfway through the baking time. The edges of the cookies will begin to brown and the middle should appear slightly underdone. Let the cookies cool on the baking sheets. They will continue to bake slightly and should be crunchy on the edges with a warm and chewy center. 

ICING

1. Whisk together the sifted powdered sugar and milk until smooth and creamy and the glaze runs off of the whisk in a smooth ribbon.
2. Gently drizzle the icing onto the tops of the cooled cookies, spreading to the the edges. Allow the icing to set before serving.