Cream butter and sugar in large mixing bowl until light and fluffy. Beat in eggs. Combine flour, baking powder, spices, salt and baking soda. Add to butter mixture alternately with milk; mix well. Stir in oats.
Cover and refrigerate 1 to 2 hours or until firm for ease in handling.
Preheat oven to 375°F.
Shape dough into 1½-inch balls. Place about 3 inches apart on unbuttered cookie sheets. Insert wooden stick halfway into each ball of dough. Flatten using a flat bottom glass dipped in granulated sugar.
Bake 13 to 15 minutes or until lightly browned.
Cool on cookie sheets 2 to 3 minutes. Transfer cookies to wire racks; cool completely. Decorate as desired. Store at room temperature in airtight metal containers up to 2 weeks.