Combine your dry ingredients (flour, quick oats, cornstarch, baking soda, cocoa powder, cinnamon, salt, and nutmeg). Whisk them together and set them aside.
To your mixer, add your room-temperature butter, dark brown sugar and white sugar. Cream the butter on medium (4) and sugars together for 2 minutes or until combined.
Scrape down the dough from the sides of the bowl.
Add one egg. Beat well at medium speed (4) until fluffly, then scrape down the bowl thorougly. Repeat with the second egg. (May look curdled but it will smooth out as you beat).
Then add vanilla and the molasses.
Slowly add half of the dry ingredients to the mixer on low (2) for 1-2 to minutes. Scrape down the bowl and add the rest of the dry ingredients increasing the speed to medium for another 1-2 minutes or until combined. Scrape down the bowl again making sure everything is combined well.
Cover the bowl with plastic wrap and chill the dough for atleast 30 minutes in the fridge. While the dough is chilling, preheat the oven to 350°F (177°C) and line a cookie sheet with parchment paper.
Using a 2 inch ice cream scoop, scoop the dough onto the prepared cookie sheet. If you don't have a scooper, use 2 tablespoons of dough to form a ball and place onto the cookie sheet. Place cookies 2 inches apart on the cookie sheet.
Bake for 10-12 minutes. Pull cookies out when the edges are lightly golden but still a little soft in the middle. They will finish baking on the pan. When they are cooled, transfer to a wire cooling rack to finish cooling.