1. Pre-heat oven to 375˚.
2. In a large bowl, stand mixer or food processor, combine wet ingredients including softened butter, vanilla and egg. Mix until well-incorporated with a smooth consistency.
   
3. Add baking soda into flour. Sift flour and baking soda. If you don't have a sifter, toss it in a colander or – as a last resort – ensuring you have very clean hands – run your fingers back and forth through the flour to get rid of any lumps.
4. Add oats, cinnamon and nutmeg to dry ingredients.
5. Add dry ingredients into wet ingredients and mix until well incorporated. Personal bias leans towards a stand mixer that might aid one's kitchen work.
6. Cover with plastic wrap, refrigerate and allow your oatmeal cookies dough to chill for at least 30 minutes.
7. Once sufficiently chilled, roll batter into golf ball size spheres and place on a cookie sheet. Leave sufficient room surrounding each ball for the cookie expand and flatten. (Test three cookies across; then four cookies across.)
8. Gently press each ball to flatten slightly.
9. Bake at 375˚ for 9-12 minutes – 9 for a chewy cookie; 12 for a crisper cookie.
10. Cool on cookies sheet for 2 minutes before removing to a cooling rack.
11. Allow to cool a further 10 minutes.
12. Indulge and enjoy.

Oatmeal cookies trace their origin back centuries to oatmeal cakes of Scotland, having made their way to North America as part of the repertoire of Scottish immigrants. Believed to be the first published instance, the traditional oatmeal cookies recipe appeared in The Boston Cooking-School Cook Book of 1896 as a variant of the traditional Scottish oat cake though it is highly likely oatmeal cookies recipes were already familiar to the Scottish home baker as oats were a low-cost, easily-accessible pantry ingredient.

From first, early publications of oatmeal cookies recipes, oatmeal cookies realized early popularity through World War I and The Great Depression throughout North America as oats were affordable and easily sourced. Early iterations of the oatmeal cookie recipe were basic in nature, typically featuring oats, sugar, egg and butter with the addition of traditional associated spices like cinnamon and nutmeg being introduced into the mix.

With confidence and commercialization, the introduction of additional ingredients including raisin oatmeal cookies, chocolate chip oatmeal cookies or dried cranberry oatmeal cookies recipes making their appearance.

In recent decades, with increased food and health awareness, variations of the traditional oatmeal cookie recipe can include guten-free or vegan alternatives that may or may not feature less sodium, reduced sugar or alternative fat sources.

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