Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment and set aside.
In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate.
In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, a full 3 minutes.
Add eggs one at a time and mix until combined. Reduce speed to low and add dry ingredients, beating just until combined; don't over-mix here. Gently mix in the oats just until combined.
Roll dough into 2 TB sized balls and place 2 inches apart on lined baking sheets. Gently flatten each ball into a disk shape. Bake 13-15 minutes or just until edges are golden. Cookies will seem a bit under, but they will set upon cooling.
For flavor variation and substitutions, see original article for delicious ideas. Also try Chewy Oatmeal Raisin Cookies.
Cookies keep well in an airtight container at mild room temperature for up to 3 days.
Freeze baked cookies in an airtight container for up to 1 month.
Unbaked cookie dough can be wrapped airtight and chilled in the fridge for up to 1 week. You may need to let it sit at room temperature for a bit, before scooping.
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