– Pulse oats in a food processor 10 times. – In a medium bowl, whisk oats, flour, baking soda, salt and spices. – In a separate bowl, cream butter and both sugars with an electric mixer until light and fluffy – approximately 2 min – Beat in eggs, vanilla and molasses. – Reduce mixer speed to low then add dry ingredients to wet until combined – Using a large 2 tablespoon cookie scoop, scoop dough into balls and place onto parchment lined baking sheets spaced 2 inches apart.
– Cover dough balls with plastic wrap and refrigerate for 45 minutes. – Preheat oven to 350 degrees. – Remove wrap from cookies then bake for 10 to 12 minutes or until the edges are set but the centers are still soft. – Cool cookies on baking sheet for 5 minutes before transferring to a wire rack. Cool completely before topping with icing.