Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
Sift all dry ingredients together into a large bowl and set aside.
1½ cups all-purpose flour, ¼ rounded teaspoon coarse sea salt, 1 teaspoon table salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon apple pie spice, ⅛ teaspoon ground nutmeg
Using a hand mixer, cream the shortening on medium speed for 1 minute.
1 cup vegetable shortening
Add both sugars and beat on medium-high speed until light and fluffy, about 3 minutes.
1 cup dark brown sugar, ½ cup granulated sugar
Add the vanilla and beat for 1 minute.
2 teaspoons pure vanilla extract
Add eggs, one at a time, and beat on medium-low until well incorporated, about 1 minute.
2 large eggs
Turn off the mixer and add all of the flour mixture.
Turn the mixer on low and mix just until the flour mixture is incorporated, about 30-60 seconds.
Fold in the oats and chocolate chips until incorporated.
1 cup old-fashioned oats, 1 cup quick oats, 12 ounces chocolate chips
Roll the dough into 1½ inch (or 1.6-ounce) balls.
Dip each ball in cold water. Shake off excess water, then dip in cinnamon-sugar.
Medium bowl of cold water, Medium bowl of cinnamon-sugar
Place balls onto the prepared baking sheet. These bake best by placing 12 balls on the sheet in rows 3 x 4 – evenly spaced.
Bake 8-12 minutes. They are done when the cookie has flattened out and the center has just settled but still looks just a little undercooked. It is always recommended to bake a test cookie.
Cool on the sheet 1-2 minutes, then transfer to a cooling rack.