These cookies are super thick and chewy. They are chock full of old fashioned oats and dark chocolate, satisfying every oatmeal-chocolate lover. They don't spread much during baking, so free free to flatten them a bit before popping them into the oven.
1 ½cupssemi-sweet or bittersweet chocolate, chopped
Instructions
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, 2-3 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. Gently mix in the oats and chocolate 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.