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  • 2 ½ cups all-purpose flour spooned then leveled
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 ½ sticks 3/4 cup, or 6oz unsalted butter
  • 1 ¼ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups rolled oats Old Fashioned or Quick Cooking are fine
  • 1 1/4 cup semi-sweet chocolate chips


  • Preheat the oven to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  • In a medium bowl combine flour, baking powder, baking soda, salt, and spices. Mix with a fork or a whisk until the spices, salt, baking powder and soda are evenly distributed and set aside.
  • In a bowl fitted with a paddle attachment, combine the butter plus the brown and granulated sugars and mix on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time beating well after each addition. Stop and scrape the mixer as needed.
  • Reduce the speed to low and stir in the vanilla extract. Add the flour all at once and mix until just combined and stop the mixer.You should see dry flour in some parts. Add the rolled oats and chocolate chips.Fold by hand (with a spatula) until evenly distributed. Place in the refrigerator for at least one hour, or until the dough is firm.
  • Remove the dough from the refrigerator and using a 1 tsp. cookie scoop, drop spoonfuls of dough onto your prepared cookie sheet about 1.5” apart. Bake for about 12-15 minutes until the cookies are golden brown rotating the cookie sheets halfway through for even baking. Transfer the cookies to a wire rack and allow them to cool completely.
  • Makes about 65 cookies.