I rarely say something is the best, because the nature of my personality is to always keep my options open…pending further investigation. However, these cookies are different.
These cookies are all an oatmeal cookie ought to be: crisp, butterscotch-y, with the perfect amount of chew due to the oatmeal…but not to much, and browned enough, not pale, floury and anemic, but buttery and rich an sweet.
Ahhhh! These, my dear cookie aficionados are THEE Best Oatmeal Cookie Ever!
In case you’re not lucky enough to receive these for you birthday, like my friend Jeff, here is the recipe.
Go Forth, and make your own!
Oatmeal Crisps as modified by me from Fannie Farmer Baking Book
1 cup butter, softened
1 cup brown sugar (dark is best)
1 cup granulated sugar
2 eggs
1 1/2 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/2 teaspoon baking soda
3 cups regular oats, place in blender and roughly grind them up
Combine butter, sugars, eggs and beat until fluffy. Mix in nutmeg, salt and backing soda.
On low, mix in flour and oatmeal, until just mixed in. Dough will be very soft.
Drop by spoonfuls and flatten somewhat with your fingers. Keep in mind these cookies need spreading room.
Bake at 350 for about 10 to 12 minutes.
Let sit a minute before transferring to cooling racks.
Eat with the beverage of your choice and do the Happy Cookie Dance 
PS: It makes all the difference in the world to roughly grind the oatmeal before putting it in the cookies. Please try it, you won’t be disappointed with this little extra step. As a matter of fact, I now grind more than I need and keep it in an extra container, ready for use.
