Espresso and Lime

0 Preheat your oven to 350 degrees 
1 Place 2 1/2 cups of old fashioned oats into a food processor and pulse until you have a fairly fine texture 
2 Transfer the pulsed oats into a bowl and add 1 1/2 cups of bread flour, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of all spice, 1/2 teaspoon of ground ginger, 1/4 teaspoon of nutmeg and 1/4 teaspoon of cloves. Mix to combine and set aside
3 In a large bowl, beat 1 cup of room temperature butter with 3/4 cup of granulated sugar and 3/4 cup of brown sugar until fully combined 
4 Add 2 eggs and 2 teaspoons of vanilla extract and beat until creamy 
5 Add the dry ingredients and mix until just combined
6 Place heaping tablespoons of dough onto a non-stick or parchment lined baking sheet about 2 inches apart
7 Bake the cookies in a 350 degree oven for about 10 minutes or until the outer edges are lightly golden
8 Transfer the baking sheet onto a cooling rack to allow the cookies to set up a little before transferring them to the cooling rack
9 Once the cookies are all baked and cooled, make the frosting by sifting 2 cups of confectioners sugar into a bowl and adding 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of all spice, 1/2 teaspoon of vanilla extract and enough milk to create a thick, but smooth frosting texture 
10 Dip the tops of each cookie into the frosting and return them to the cooling rack to allow the frosting to set
11 Store leftover cookies in an airtight container at room temperature