1/2 cup (1 stick/115 g) unsalted butter, at room temperature
1/2 cup (100 g/3.5 oz.) light brown sugar (dark is fine, too)
1/4 cup (50 g/1.7 oz.) granulated sugar
1 large egg (, at room temperature)
1 teaspoon pure vanilla extract
1 and 1/4 cups ((120 g/4.3 oz.) old-fashioned/rolled oats)
1-2 cups add-ins ((see note for options))
Steps:
In a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in the egg until combined, then beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Don't over mix. Add in oatmeal and all other add-ins, and keep mixing on low just until combined. The less you mix, the softer the cookies will be. Dough will be sticky and soft at this point, so I highly recommend chilling it for at least 30-60 minutes. Cover and place in the fridge.
Preheat oven to 350°F/180°C. Line pan with parchment paper and set aside.
Drop rounded balls of dough onto prepared baking sheet, the size of 2 tablespoons each, and spacing 2 inches apart. Bake for 10-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.
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