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Lollipop Cookies

1 cup butter, softened
1 1/2 cups firmly packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup milk
2 1/2 cups quick-cooking oats

1. In a large bowl beat together butter and brown sugar until light and fluffy. Beat in eggs.
2. In another bowl, sift together flour, baking powder, cinnamon, nutmeg, salt and baking soda. Gradually fold flour mixture into butter mixture alternately with milk; mix well. Stir in oats until combined. Cover and refrigerate for 1 hour, or until firm.
3. Preheat oven to 375°F.
4. Shape dough into 1½-inch balls and place a wooden stick halfway into each. Flatten each using a glass dipped in a little bit of water, then sugar. Bake for 14 to 15 minutes, or until lightly browned. Cool on the baking sheets for 2 to 3 minutes before transferring to wire racks to cool completely.

Makes 48 cookies.