Yet another chocolate chip cookie recipe:
Oatmeal Chocolate Chip Cookies
1 1/4 cup (2 1/2 sticks) unsweetened butter (softened)
1/2 cup sugar
3/4 cup brown sugar
2 tsp. vanilla
1 cup unsifted flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
3 cups uncooked oats
1 bag (12 oz.) semi-sweet chocolate chips
1 cup chopped pecans or walnut chips
Preheat oven to 375°F. Beat butter, sugar and brown sugar until creamy.
Mix in vanilla and egg. Stir flour with baking soda, salt, cinnamon, and nutmeg; add to creamed mixture. Mix well. Stir in oats. Mix in chocolate chips and nuts. Drop by rounded tablespoon onto cookie sheet. Bake 8 to 9 minutes for chewy cookies, 10 to 11 minutes for crisp cookies. Allow to stand on cookie sheets for 1 minute before removing to finish cooling. Makes approx. 5 dozen if rounded
tablespoons are used. I usually end up with about 3 dozen cookies of various (large) sizes, requiring an extra minute or two on the baking time.
This recipe uses more butter than most, if you aren't careful (the butter should be soft, but not too soft) you'll end up with flat cookies. Do it anyway. Don't use margarine or vegetable shortening. Trust me.
The baking times are very approximate, in my opinion the cookies should still be a bubbly, gooey, buttery mess in the middle when they come out of the oven.
I like spices. Lots of 'em. Not everyone does though. It may be advisable to cut the nutmeg and cinnamon in half if your taste buds are easily overwhelmed. Same goes for the vanilla. Remember, no recipe is set in stone (or at least none should be), feel free to experiment. In fact I recommend experimenting, it's what makes cooking and baking fun.
I do not recommend using instant oats, uncooked regular oats give the best texture.
Eating too many of these things will probably kill you. I'd guess there's somewhere around 400 Calories per cookie the way I make them. All that butter...Mmmmmmm.
Nutmeg isn't just for eggnog, dammit!