Oatmeal Chocolate Chip Cookies

Preheat oven to 350ºF.

In a large bowl using a hand mixer or in the bowl of your stand mixer, gently mix the brown sugar and butter together at a low/medium speed until blended. Maintaining a low mixing speed, add in the vanilla extract, egg, nutmeg, cinnamon, salt and baking soda.

If using a metal whisk on your mixer, replace with a more durable tool before adding the next ingredients. This keeps the dough from getting stuck in the center of the whisk. Carefully add in the flour in thirds, blending in between each addition. Then add the oats (either old fashioned or instant are both great for this recipe so it’s your call) also in thirds, blending in between each addition.

Remove the bowl from the mixer and use a wooden spoon to manually stir in the best part of this recipe: the chocolate chips! If you leave this job to the mixer, it will begin taking on a life of its own.

Pull off golfball-sized pieces of dough and roll into a ball. Place them on an un-greased cookie sheet, spacing them about 2 inches apart.

Into the oven they go! About 10 minutes at 350ºF should do the trick.

Happy baking!