Description
These cookies are soft and chewy with a bit of a crisp. The rolled oats yield a nice nuttiness and there are tons of chocolate chips!
Ingredients
- 2 whole Stick Unsalted Butter, At Room Temperature
- 1 cup Light Brown Sugar, Packed
- ½ cups Granulated Sugar
- 1 whole Large Egg, At Room Temperature
- 1 whole Large Egg Yolk, At Room Temperature
- 1 Tablespoon Vanilla Extract
- 2 cups Unbleached All-purpose Flour
- 1 cup Rolled Oats
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 3 cups Semisweet Chocolate Chips
Preparation
Preheat oven to 325ºF. Lightly grease several baking sheets or line them with parchment paper.
Beat butter and sugars until smooth. Add the egg, egg yolks, and vanilla one at a time, beating well after each. Whisk toether flour, oats, baking powder, baking soda, and salt, and add to the butter mixture. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.
Scoop (see note) the dough onto the prepared baking sheets, leaving about 1 1/2 to 2 inches between cookies.
Bake cookies for 12–15 minutes, until lightly golden with slightly darker edges. Their middles may still look a tiny bit shiny; that’s okay, they’ll continue to bake as they cool on the pan.
Remove the cookies from the oven, and as soon as they’re set enough to handle, transfter them to racks to cool.
Makes 20 to 100 cookies, depending on size.
Recipe from Cookies for Kids Cancer via King Arthur Flour .
Note: A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium cookies (2 3/4 to 3 inches). A teaspoon cookie scoop (2 teaspoons) will make 100 small cookies (2 1/2 inches).
