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

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