Preheat the oven to 350 degrees.

In a medium bowl combine the oats, flour, baking powder, cinnamon, nutmeg, and salt. Mix well and set aside.

In a large bowl cream the butter, sugar, and brown sugar until smooth. Add in the eggs one at a time, stirring well after each addition, until combined.

Add the oat mixture to the butter mixture and stir until combined.

Gently fold in the raisins, pecans, and butterscotch chips.

Drop a tablespoon of cookie batter onto cookie sheets, 2 inches apart. Bake for 14-16 minutes or until the edges are brown.

Remove from oven and transfer to a wire rack to cool.

Once the cookies are cool prepare the icing by combining the powdered sugar and vanilla in a bowl. Add in the milk, one tablespoon at a time, until the mixture is thick but spreadable.

Dunk the top of each cookie into the icing and let the excess drip off. Flip over and place on wire rack so excess can drip off.