Oatmeal Chocolate Chip Cookies

Hands down, these are Jeff's favorite cookies. Unlike boring chocolate chip cookies without oats, these have a nice chew to them. The original recipe was once found on a carton of Safeway oats. We've made some changes, but Safeway mostly deserves recognition. 

Oatmeal Chocolate Chip Cookies

3/4 cup salted butter, at room temperature
1/2 cup coconut oil
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1½ cups white flour
3 cups uncooked oats
1 package (12 ounces) semi-sweet chocolate chips
1 cup chopped walnuts

Preheat oven to 375 degrees, or 350 degrees convection bake. Use a stand mixer to beat butter and coconut oil with both sugars until light and fluffy. Beat in egg and vanilla until combined. Beat in baking soda, cinnamon and nutmeg until combined. Add flour and mix well. Use a heavy wooden spoon to first stir in oats, then chocolate chips and walnuts.
Form drops of cookie dough about two tablespoons each onto baking sheets, giving room to expand (rectangular pans fit about 12, square pans fit about 9). Bake 9 to 11 minutes until each cookie is set on the outside but appears soft (even slightly undercooked) in the center. Baking time depends on the size of your cookies. Remove from oven and allow 2-3 minutes of rest on the baking sheet (this gives the cookies more time to finish cooking and set) before removing each cookie to a cooling rack or wooden cutting board to finish cooling completely. Once fully cooled, store in an airtight container for up to five days.