Linda’s Oatmeal Chocolate Chip Cookies
Satisfy your winter holiday comfort cravings with a freshly baked oatmeal chocolate chip cookie. In my recipe, cinnamon and nutmeg add complexity to the cookies’ flavor profile, and oatmeal lends a compelling texture (plus a hint of nuttiness). My oatmeal chocolate chip cookies also make a great shareable treat for neighbors and loved ones.
Ingredients
1 1/2 cups unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 butter
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
A good pinch of cinnamon
A good pinch of fresh nutmeg
2 eggs
2 cups old-fashioned rolled oats
1 package (12 oz) semi-sweet chocolate chips
Directions
Heat oven to 350°. Line 2 large baking sheets with parchment paper.
Combine flour, salt, cinnamon, nutmeg, and baking soda in a medium bowl.
Beat together butter, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.
Drop batter by well-rounded teaspoons onto lined baking sheets. Bake 10 to 12 minutes or until golden. Cool cookies on sheets on a wire rack for 2 minutes.
Yield: 4 dozen cookies