These cookies were a favorite growing up. The addition of the oatmeal, cinnamon and nutmeg, makes it easy to eat several of these cookies without feeling like you have eaten too many. The original recipe calls for half cup of butter and half cup of shortening (didn’t most recipes from the 70’s call for shortening?). I have modified it to include one cup of butter and no shortening. I am also not a fan of nuts in cookies, so rather than using one six ounce package of chocolate chips and one cup of nuts, I chose to add a full twelve ounce package of chocolate chips and eliminate the nuts.

I am not sure from where this recipe came. Many of my mom’s recipes are handwritten on index cards. She hated her handwriting, but I always thought it looked elegant.

Ingredients:

1 cup butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

2 cups old fashioned oatmeal

1 12 oz package chocolate chips

 

1. Sift together flour, baking soda, salt, cinnamon and nutmeg.

 

2. Cream butter, sugar and brown sugar together until light and fluffy, about five minutes. I found that if you take the time to beat these ingredients together, it makes a big difference in the end product.

 

3. Beat in eggs and vanilla. Once again, beating a minutes or two longer, adds to the finished product.

 

4. Blend in sifted ingredients until thoroughly mixed. Do not over blend.

 

5. Stir in oatmeal and chocolate chips.

 

6. Drop by teaspoons onto a cookie sheet.

 

7. Bake at 375 degrees for 9 to 12 minutes.