1 c. light brown sugar, firmly packed
1 c. white sugar
1 c. (2 sticks) butter, softened
2 eggs
3 c. all-purpose flour, sifted
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1 1/3 c. evaporated milk
3 c. quick-cooking rolled oats

In a large mixing bowl blend together sugars, butter and eggs until light and fluffy. Sift together flour, salt, cinnamon, nutmeg, baking soda and baking powder. Add dry ingredients alternately with evaporated milk to butter mixture, blending after each addition. Then beat in rolled oats.

Refrigerate the cookie dough for 2 hours. Drop by tablespoons onto baking sheets about 2-inches apart. Bake at 350°F until the cookies are light brown (about 15 to 18 minutes). When cool, frost the cookies.

Makes 7 dozen.

Brown Butter Frosting:

1/4 c. (1/2 stick) butter
1/3 c. evaporated milk
2 1/2 c. confectioners' sugar, unsifted

Melt butter in a saucepan. Keep over low heat until it turns a golden brown. Remove from heat. Stir in about 1/3 of the sugar. Add milk, then the remaining sugar. Beat until smooth.

Submitted by: Karalee Serra