The other night I had a serious hankering for oatmeal chocolate chip cookies. I’ve never been a fan of raisins, so typical oatmeal cookies don’t really do it for me, but there is something so scrumptious about the warm blend of oats and chocolate (ok, ok… and sugar and butter). I like cookies that have a bit of a surprise in them, but if you don’t appreciate nutmeg and cinnamon, just go ahead and nix it. Or add your own. That’s the best part about cookies (well aside from the cookie dough), you can add and subtract extraneous ingredients at your discretion.
Makes about 3 dozen cookies
8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup quick-cooking oats
12 ounces semisweet chocolate chips
Preheat oven to 350°F.
Line a large cookie sheet with parchment paper.
Using an electric mixer, beat the butter in a bowl until light and fluffy.
Add both sugars, salt, and vanilla, and beat until well mixed, about three minutes.
Stir in eggs, one at a time.
Sift together the flour, baking soda, cinnamon and nutmeg in a separate bowl.
Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half.
Stir in the oats and chocolate chips.
Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden.
Remove from the oven and cool the cookies on a rack.