Cookie Dough

• Weigh or measure the flour, baking powder, nutmeg, cinnamon, and salt into a bowl, running a whisk through to blend. In a separate bowl, weigh or measure the white and light brown sugars and set that aside. Weigh or measure the oats and set them aside.
• Cream the butter in a stand or hand-held mixer before adding the sugars. Then mix on a medium mixer speed for 3 to 4 minutes. Then, add one egg at a time and incorporate it. Next, add the vanilla extract and mix until blended. Now, turn the mixer speed down to a low setting and add the flour mixture; blend until the flour is incorporated. Don't over-mix the flour.
• I scrape down the sides and across the bottom. Add the oats, caramel chips, and chopped pecans. The batter will be very thick, but you want to get as much mixed as you can with the mixer. You may have to incorporate some by hand if it is too much for your mixer. Cover lightly and refrigerate for 30 minutes.
• Preheat the oven and line two cookie sheet pans with parchment paper setting them aside. Taking a medium-sized cookie scooper, add 12 scoops to a cookie sheet pan. Do not flatten; you need this mound—Bake at 350°F (175°C or 180°C) for 11-13 minutes. At 11 minutes, I check the cookies; if you touch the top of the cookies, they will be very soft, and if they are a light golden brown around the bottom edges, pull them out of the oven. Leave them on the cookie pans for 5 minutes before moving them to a cooling rack.