Spiced Oatmeal Chocolate Chip Cookies

In my house, when I mention "making cookies" I always get multiple responses. I'm usually thinking warm, soft chocolate chip cookies. My sons are thinking snickerdoodles. My daughter doesn't care, as long as she gets to help. She usually wants to make "something special for daddy" though! And then there is Dad. His request? It is Oatmeal Chocolate Chip cookies every time. With coconut, if you please.

Over the last few years, I've tried a few different recipes, but we think we've found perfection in this combination.  The addition of cinnamon and nutmeg adds a gentle flavor without overpowering the chocolate or oats. You can add raisins, chocolate chips, coconut, even cinnamon or butterscotch chips would be good.

The batter is a little crumbly, but don't worry, they bake just fine!  Another plus is that the dough doesn't spread very much, so you can fits a lot on the baking sheet, and even form them in fun shapes! I use a cookie scoop, and then press them down a little bit.Cook them until they are golden, and look a little gooey. They'll cool down into perfectly baked, soft, yummy cookies!

Spiced Oatmeal Chocolate Chip Cookies 
The Double Dipped Life

1/2 cup butter, softened

2/3 cup light brown sugar

1 egg

1 teas vanilla extract

3/4 cup all-purpose flour

1/2 teas baking soda

1 teas cinnamon

Freshly grated nutmeg-just a bit

1/2 teas salt

1 1/2 cups old fashioned oats

1 cup Chocolate Chips

1/2 cup shredded coconut (optional)

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth and creamy.

In a separate small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats, chocolate and any other add-ins.

Preheat oven to 350°F.

Chill the dough for at least 30 minutes in the refrigerator.  You can bake them right away, but I prefer to chill the dough.Chilling dough helps the cookies rise, and not be flat.

When you are ready to bake, spoon about a Tb of dough into a round ball, leaving space between each cookie. Bake them for 10 to 12 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for two minutes before transferring them to cooling rack.

Enjoy with a tall glass of cold milk!