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Prep time
3 hours 30 minutes
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Cook time
13 minutes
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makes
30-48 cookies
Author Notes
Adapted from Betty Crocker, David Lebovitz & Nestle Tollhouse. —Melissa P
Ingredients
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225 grams
unsalted room temperature butter
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1 1/4 cups
packed light brown sugar
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1 teaspoon
vanilla extract
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2 cups
cups quick-cooking oats
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1 3/4 cups
all-purpose flour
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1 teaspoon
baking soda
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1/4 teaspoon
salt
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1 1/2 cups
chocolate chips
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1/8 teaspoon
nutmeg
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1/4 teaspoon
cinnamon
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1/2 cup
granulated white sugar
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2
eggs
Directions
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In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.
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Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats and chocolate chips.
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Beat in eggs and vanilla extract to creamed sugar mixture.
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On low speed, or by hand, gradually add the dry ingredient mixture to the wet mixture, mixing until completely incorporated.
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Chill batter for 3-12 hours.
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To bake the cookies, preheat the oven 180ºC. Line a baking sheet with parchment paper.
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Drop the dough by rounded tablespoon onto sheet, and flatten the tops slightly with your hand.
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Bake for 10 minutes. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.
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