• Pre-heat your oven to 350°F and line 2 baking sheets with parchment paper.
• In a large bowl add your dry ingredients; flour, cinnamon, nutmeg, salt and baking soda whisk together and set aside.
• With stand mixer or hand held cream your butter and both sugars on med high for about 5 mins. You want it lighter in colour and fluffy.
• Then add your egg and vanilla and mix again more another minute.
• Now with mixer on low speed take your bowl of dry ingredients and your quick oats and add it to wet ingredients and mix for about 10 seconds.

  Add in your apples and mix for about another 10 seconds. Making sure not to over mix once you've added all your dry ingredients.
• Grab your baking sheets and with a large ice scream scoop or spoon scoop dough onto sheet. At this point you can put it in the fridge for 10 mins. if you don't want them to spread too much.
• Bake for 10-12 mins until golden brown edges. You don't want to over bake them as always they continue to bake while cooling.

  If you find they are too puffy as soon as you remove them from oven bang the baking sheet on counter a few times this will flatten them out a bit. I do this all the time.
• Let cookies cool on sheet for about 3 minutes before transferring to cooling rack.

For Cinnamon Icing

• While cookies are cooling prepare your icing by taking the powdered sugar, cinnamon and vanilla and whisking together.

  Then add yor milk 1 tablespoon at a time and mix in between until you get the consistency you want.

  With a small spoon drizzle over your cookies and enjoy!