The Best Chocolate Chip Oatmeal Cookies
 
 
Author:
Recipe type: Cookies
Cuisine: American
Ingredients
  • 1 cup unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 TBSP. vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup old-fashioned oats (rolled oats preferred over quick oats)
  • 1 baking powder
  • 1 baking soda
  • ¾ salt
  • 3 cups semisweet chocolate chips
Instructions
  1. Preheat the oven to 325° F. Line several cookie sheets with parchment paper.
  2. Beat together the butter and sugars until smooth.
  3. Add the egg, egg yolk, and vanilla one at a time, beating well after each addition.
  4. Whisk together the flour, the oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
  5. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
  6. Stir in the chocolate chips.
  7. Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large cookies; A tablespoon cookie scoop will make 50 medium (about 3") cookies; and a teaspoon cookie scoop will make 100 small cookies.
  8. Scoop the dough onto the prepared baking sheets, leaving about 1½" to 2" between cookies.
  9. Bake the cookies for 12 to 17 minutes, until they are a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
  10. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
Notes
The recipe makes a lot of cookies. If desired, you can use half of the cookie dough and freeze the rest to enjoy later.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/the-best-chocolate-chip-oatmeal-cookies/