In the bowl of an electric mixer, cream the butter, brown sugar, and sugar until the mixture starts to turn a lighter color. This process will take a couple of minutes, so be patient and give the mixture as long as it needs.

After scraping down the sides of the bowl, add in the eggs, vanilla extract, salt, cinnamon, nutmeg, and baking soda.

With the mixer on the lowest speed, add in the flour and combine until just incorporated.

After scraping down the sides of the bowl, stir in the oatmeal until evenly mixed in.

Using a cookie scoop, scoop out the cookie dough onto a greased cookie sheet.

Place the cookie dough into the fridge, and allow to cool for up to 2 hours, or until the dough is fully chilled through. This will allow the dough to hold its shape in the oven, and not become flat.

Once the dough is chilled, preheat the oven to 350 degrees F. Once the oven is to temperature, remove the cookie sheet from the fridge and place directly in the oven. Bake for 9-10 minutes or until the edges just barely start to turn golden brown.

Allow the cookies to cool on the baking sheet for 4 minutes, then remove and finish cooling on a wire rack until cooled.

Enjoy! Store the cookies in an airtight container for up to a week!