My mother first got me hooked on oatmeal cookies as a child. After trying many recipes over the years, I came up with my own version with slivered almonds and toffee bits. These are yummy and easy.
stand mixer with paddle attachment
small mixing bowl
two baking sheets
parchment paper (or grease the baking sheets)
#40 cookie scoop
1/2 lb (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1-1/2 cup firmly packed brown sugar
2 large eggs
1-1/2 teaspoons vanilla
1-3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1-1/2 teaspoon ground cinnamon
3 cups whole rolled oats (old-fashioned)
1 cup toffee chips
3/4 cup slivered almonds
1. Preheat oven to 375° F.
2. In bowl of stand mixer, cream together the butter, sugar, and brown sugar.
3. Beat in eggs until well blended, then mix in vanilla.
4. In a small mixing bowl, stir together flour, salt, soda, nutmeg, and cinnamon. Add to butter mixture and mix on low setting until well combined.
5. Fold in oats, toffee chips, and almonds. The dough will be stiff, so I use a sturdy silicone spatula on a wooden handle to do this.
6. Line baking sheets with parchment paper. Scoop dough onto the paper, spacing them about 2 inches apart. Bake until cookies are golden but centers are still soft, 10 to 12 minutes. Remove from oven and let them sit on the baking sheet for a minute or two to set up. Transfer cookies to racks to cool. Serve, or store airtight up to 3 days.