Ingredients
Equipment
Method
- In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Using a hand mixer or a stand mixer with the paddle attachment, cream the butter and sugar together at medium-low speed until smooth for about 2 minutes. Add the egg plus yolk and mix at medium-high speed until combine for a minute. Scrape down the sides and bottom of the mixing bowl, add vanilla and mix on medium-high speed for a minute or until thoroughly combined.
- Bring the speed to low and add the flour mixture and mix thoroughly. Add the oatmeal and fold using your spatula, scraping down the sides and bottom until fully incorporated.
- Cover the dough with plastic wrap and let it rest for at least 30 minutes in the fridge as you preheat the oven to 300°F.
- Using 1 ½ tablespoon cookie scoop, scoop the dough into the baking sheets lined with parchment paper. gently roll the dough into a ball spacing 2" apart from each other. It will spread. Into the oven and bake for 24 minutes turning the cookie sheet halfway through- until nicely golden brown***
- Let it cool in the pan for a few minutes and transfer to a wire rack to cool completely.
Notes
** Oven temperature varies, don't rely on time- for the first time making it check after 10 minutes to determine how fast it bakes. Mine is done in exactly 24 minutes.