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Oatmeal Chocolate Chip Cookies

There's a whole range of oatmeal cookies out there, from dense and cakey to delicate and thin. This cookie somehow manages to fall right between those two extremes. A dash a spice and the chocolate chips make them irresistible.
Yields 24x 2 in cookies





  • 1 cup [120 g] all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup [110 g] unsalted butter, at room temperature
  • ½ cup [110g] granulated sugar
  • ½ cup [110g] firmly packed light brown sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 cup [170 g] Rogers' Chocolates Chocolate Chips, dark or milk
  • ¾ cup [60 g] old-fashioned rolled oats
  • ½ cup [85 g] dried cherries or cranberries (optional)

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Preheat the over to 375ºF [190ºC]. Line two baking sheets with parchment paper.

In a small bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, with a hand mixer, beat together the butter, granulated sugar, and brown sugar until light and smooth, about 3 minutes. Beat in the egg and vanilla until smooth. Gradually stir in the flour mixture until combined. Fold in the chocolate chips, rolled oats, and the dried cherries (if using). Drop the dough by the rounded tablespoonful onto the prepared baking sheets, leaving 2 in [5 cm] between the cookies; the cookies will spread as they bake.

Bake for 8 to 10 minutes, or until the edges are set and lightly brown. Transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.

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