Thick and Chewy Oatmeal Chocolate Chunk Cookies

By srumbel

What I love about them - besides that the recipe calls for 3 cups of old-fashioned oats (NO quick-cook oats here!) - is that NUTMEG is the spice of choice, instead of cinnamon. It's definitely not your typical oatmeal cookie ingredient, but it's PERFECTION paired with the flavor of the OATS.
from simplysuzannesathome.com

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 2 sticks unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 3 cups old-fashioned oats *NOT instant or quick-cook oats
• 1 1/2 cups chocolate chunks

Preparation

Step 1

Preheat oven to 350 F. Line two baking sheets with parchment.

In a medium bowl, whisk together the flour, baking powder, salt and nutmeg. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes.

Add the eggs, one at a time, until well combined. With the mixer on low, gradually add the dry ingredients, beating just until combined. Mix in the oats and chocolate chunks until evenly distributed in the dough.

Divide the dough into 2 tablespoon balls and place on the prepared baking sheets, leaving 2 inches between them. Bake for about 15-18 minutes, or until the edges of the cookies are golden brown (the centers will still be pale – don’t over-bake).

Transfer the baking sheet to a wire rack and let the cookies cool a few minutes before removing them to the rack to cool completely. Repeat with remaining dough (be sure to let the baking sheet cool in between batches).

Store in an airtight container at room temperature.
Makes about 18 cookies