1 3/4 cups all-purpose flour
1 teaspoon fresh baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cups firmly packed brown sugar. Light or dark.
2 large fresh eggs
1/4 teaspoon fresh ground nutmeg
2 teaspoons whole milk
3 teaspoons real vanilla extract. Not imitation, ever.
2 cups uncooked old-fashioned rolled oats
1 cup semisweet chocolate chips
1-2 cups of Reese's pieces, coconut flakes, walnuts, M & M's, or whatever you
feel like.
1. Preheat oven to 375 degrees Fahrenheit.
2. Get all your ingredients organized. Make sure you have everything.
3. In a medium bowl whisk together the flour, baking soda, and salt.
4. In a large bowl with electric mixer, beat the butter and sugar on medium
speed until creamy, about 2 minutes.
5. In a smaller bowl gently beat the eggs with a fork to break up yolks.
6. Add the nutmeg, eggs, milk, and vanilla to the butter mixture; beat on
medium for another minute until color is even and texture is consistent.
7. Add the flour mixture to the butter mixture; mix at medium speed until
blended.
8. Fold in all the good stuff: oats, chocolate chips,, coconut, nuts,
whatever. Do this gently. Don't overmix. In fact, undermix.
9. Drop dough by big fat rounded tablespoonfuls onto ungreased cookie sheet
lined with parchment paper, waxed paper, or a Silpat liner. (Don't worry about
putting parchment paper or waxed paper in the oven. It won't catch on fire or
anything like that.)
10. Bake 9-10 minutes in the middle of the oven. Bake only one sheet at a
time, so cookies bake evenly. It takes longer this way, but it's worth it.
11. Cool 1-2 minutes on cookie sheets; then remove to wire rack.
12. Eat. If there are any left, store them tightly covered at room
temperature.
Makes two to three dozen cookies.