We begin by creaming 3/4th cup softened butter (1 1/2 sticks), 3/4th cup granulated sugar, and 3/4th cup light brown sugar (dark would be fine if you don't have light on hand).
The butter and sugar will clump together at first, but when that happens, you're only halfway there.
|Still not done!|
You want to whip the butter and sugar until it is light, fluffy, and sticks to the sides of the bowl.
Add two eggs and 1 tablespoon of vanilla extract and beat until well combined.
Add 1 1/4 cup AP flour, 1/2 tsp salt, 1 tsp baking soda, 1 tsp ground nutmeg, and 1 tsp ground cinnamon to the butter mixture. Mix slowly at first, as to avoid the dry mix flying out of the bowl. Once combined, you can put it to medium speed. Make sure the dough is well combined, but try not to over work the batter.
Add in 3 cups of oats, 1 cup of white chocolate chips, and 2/3 cup milk chocolate chips. I used 1 cup "Old Fashioned" or "Rolled Oats" and 2 cups "Quick Cooking Oats". You can use whatever combination you like, and you don't have to adjust the recipe. "Rolled Oats" require more liquid to cook, so they will create a more chewy cookie. "Quick Cooking Oats" require less liquid to cook, which makes for a softer, flakier cookie. Whichever combination you choose, I recommend that you use both kinds to give it a more complete texture.
Heat oven to 375 degrees. On a greased cookie sheet, place tablespoon sized rolled balls of dough at least an inch apart. They don't rise or spread out that much. Bake the cookies for 10 to 15 minutes, or until the edges start to brown just a little.
Let cool on cookie sheet for a minute, then transfer to a cooling rack and allow to cool completely.