Recipe and picture update
Sporting a 3 inch diameter and height of 1.5 inches, these cookies are a force to be reckoned with. They’ll beat you into a food coma after eating 2 or 3. Crispy on the outside, dense and chewy on the inside – just how I like my men. Wait….that didn’t come out right.
I’ll admit, I like to reduce the sugar and butter amounts in desserts – but why? I’m eating a cookie not broccoli! Reducing the sugar might save a few calories but you’ll lose the crisp exterior of the cookie. I usually stick to the Neiman Marcus Oatmeal Chocolate Chip recipe but this one is a winner. You won’t miss the nuts and the pinch of nutmeg is a welcome addition.
2 sticks unsalted butter (softened but firm)
1 cup brown sugar (light preferred)
1 cup granulated sugar
1.5 cups unbleached all-purpose flour
1 tsp table salt
½ tsp baking powder
¼ tsp ground nutmeg
3 cups rolled oats (old fashioned provide a chewier texture than quick oats but quick oats work well too).
1.5 cups semisweet chocolate chips
1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and chocolate chips. Do not overmix the batter!
3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack. Let cool at least 30 minutes before serving.