A good cookie can always put a smile on your face. It’s not tea time without a good cookie. Just ask the royals. Try this recipe for a classic oatmeal cookie. The addition of chocolate make sit extra good. If you love walnuts or pecans fold 1 cup in.
- 1 1/4 cup all-purpose flour
1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon allspice
- 2 sticks unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 2 cups semisweet chocolate chips or chunks
Heat the oven to 375 degrees F. In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.
In the bowl of a standing mixer, cream the butter and two sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl once. Add the flour and spices in three additions, beating until just combined and scraping down the sides of the bowl after each addition. Do notover beat!
Stir in the oats and the chocolate chips, distributing evenly. Drop the dough in heaping tablespoons on parchment-lined baking sheets, keeping the cookies at least 2 inches apart. Flatten gently with the back of a spoon and bake for about 10 minutes, rotating the baking sheets halfway through. The cookies are done when they turn lightly golden around the edges, and the tops look almost dry. Cool on the baking sheets for a minute, then transfer to wire racks to cool completely.