Ingredients
| 1/2 cup | (125 ml) | sugar |
| 1/2 cup | (125 ml) | brown sugar, firmly packed |
| 1/2 cup | (125 ml) | butter, softened |
| 1 tsp | (5 ml) | vanilla |
| 1 | egg | |
| 3/4 cup + 2 tbsp | (175 ml + 30 ml) | whole wheat flour (or all-purpose) |
| 1/2 tsp | (2 ml) | cinnamon |
| 1/4 tsp | (1 ml) | nutmeg |
| 1/4 tsp | (1 ml) | salt |
| 1/2 tsp | (2 ml) | baking soda |
| 1 1/2 cup | (375 ml) | large flaked oats |
| 2/3 cup | (150 ml) | chocolate chips or raisins |
| 1/2 cup | (125 ml) | chopped pecans (or nut of choice) |
Directions
- Cream the butter and sugars together until well blended. Add egg and vanilla and beat until light and fluffy.
- Mix flour, cinnamon, nutmeg, salt, and baking soda in a medium bowl. Fold into creamed mixture until just mixed. Do not over mix.
- Add rolled oats, chocolate chips (or raisins), and nuts.
- Roll heaping tablespoons of dough into balls. Chill for one hour. The dough needs to be cold when it goes into the oven.
- Preheat oven to 375F (180C). Place balls onto a pachment lines aluminum cookie sheet, about 2 inches (5 cm) apart.
- Bake for about 9-10 minutes. Do not over bake or your cookies will lose their chewy texture. They will look under baked, but don't worry!
- Remove from pan and cool on cookie rack. Enjoy!