It’s currently 91 degrees, on this September Day, in North Carolina. A cool fall afternoon seems very far away, but I’m ready for the leaves to change and the weather to crisp up. These cookies have fall driving all through them and I just can’t wait anymore for the weather to break! A good oatmeal cookie is easy enough to make, but when you make the effort to add nutmeg, cinnamon, and chocolate chips, that’s a love worthy cookie! These cookies are a little crisp on the outside and chewy, ooey, gooey, on the inside. Your house will smell absolutely delicious. If you were really smart, you’d prep a batch of batter, roll it up like a log in parchment paper, throw it in a ziploc and then freeze. Right before friends come over, you take out your frozen cookie dough and bake a batch up. The smell will waft through your house and create a sublimely inviting warmth.
I know these will be one of your favorite cookies to put out this fall🍪
Time: 1 hour
Yield: 4 dozen
- 1 1/2 Cups all purpose flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Teaspoon cinnamon
- 1/4 Teaspoon nutmeg
- 3 Cups oats (uncooked)
- 3/4 Cup Brown sugar
- 3/4 Cup Sugar
- 12 oz bag dark chocolate chips(or any chip your family likes, we useGhirardelli 60% cocoa)
- 1 Cup butter, softened
- 2 eggs
- 1 egg yolk
- 1 Teaspoon vanilla
- Preheat the oven to 375
- In your mixing bowl, combine flour, both sugars, oats, baking soda, salt, cinnamon, and nutmeg with a whisk until combined.
- Cut in the cold butter, with your mixer
- Add the chocolate chips, stir
- Add vanilla and egg, mix slowly just until combined
- Scoop cookies with 2 oz scoop, (approximately the size between a golf ball and a pool ball). put them into a container and freeze for 30 min-2 months.
- Bake 8-11 minutes and cool on a wire rack. Make sure to pull cookies out when they are slightly beginning to brown on top. Don’t over bake. Let cookies set up for 1-2 minutes and then remove from cookie sheet. If you leave them on the hot cookie sheet, they will continue to cook!