An oatmeal chocolate chip cookie laced with espresso, cinnamon and nutmeg and two types of chocolate chips.

2 cups (250 grams) all purpose flour

2 1/2 cups (248 grams) rolled oats, ground finely in food processor

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon espresso powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup (8 ounces) unsalted butter, room temperature

1 cup (215 grams) brown sugar

1 cup (200 grams) granulated sugar

2 large eggs

2 tsp vanilla extract

2 cups (10 ounces) chocolate chips

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Preheat the oven to 350ºF. Line two cookie sheets with parchment paper and set aside.
In a large bowl, whisk together the all purpose flour, rolled oats, salt, baking powder, baking soda, espresso powder, cinnamon and nutmeg. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium low speed until combined, about 3-4 minutes.
Turn the mixer down to low speed and add in the eggs one at a time. Allow the egg to combine before adding the next egg. Turn off the mixer and scrape the bottom between each addition. Then pour in the vanilla extract.
Turn the mixer off and pour in the dry ingredients.Turn the mixer on low speed and stir until just combined. Don’t overmix.
Pour in the chocolate chips and mix on low speed for 2-3 turns.
Scoop onto the prepared cookie sheets and bake for 10-12 minutes, for soft oatmeal chocolate chip cookies or 12-14 minutes for crispy crunchy chocolate chip cookies.