Author: Matt Robinson
Serves: 16-20 large cookies
Ingredients
- 2 sticks unsalted butter (1/2 pound), softened but still firm
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1½ cups unbleached all-purpose flour
- ½ teaspoon table salt
- ½ teaspoon baking powder
- ¼ teaspoon fresh ground nutmeg
- 3 cups rolled oats
Instructions
- Perparation: Heat oven to 350 degrees. Line two bake sheets.
- In a stand mixer bowl beat butter until creamy. Add both sugars and beat until fluffy, about 3 minutes. Beat in eggs one at a time.
- Mix flour, salt, baking powder and nutmeg together. Add and stir flour mixture into butter with a wooden spoon or a sturdy spatula. Add oats and stir to combine.
- Form sixteen to twenty 2-inch dough balls, place each dough ball onto parchment lined bake sheets. Bake until cookie edges turn golden brown, about 22 to 25 minutes. Rotate cookie sheets from front to back, top to bottom halfway through baking. Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
