Nothing beats a homemade cookie and a glass of cold milk!
Preheat oven to 350 °F
Whisk together flour, baking soda, baking powder, salt, mustard seed, cinnamon and nutmeg. Set aside.
Combine butter, sugars, eggs, vanilla and honey mustard with hand mixer on low. Increase speed to high and beat until fluffy and colour lightens.
Stir flour mixture into cream mixture just util no flour is visible. (Over-mixing will make cookie tough.)
Add oatmeal mixture. Stir to incorporate.
Drop cookies 2 inches apart onto baking sheet sprayed with non-stick cooking spray.
Bake 11-13 minutes (on centre rack) until golden, but still moist.
Remove from oven. Let cookies sit on baking sheet for 2 minutes before transferring to wire rack to cool.
Store in airtight container for up to 2 days or freeze up to 2 months.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.