King Arthur Flour Chocolate Chip Oatmeal Cookies
These amazing cookies are the King Arthur Flour 2015 Recipe of the Year. They are not your standard chocolate chip cookies. They are extraordinarily tasty, chewy, and nutty because of the addition of oats, as well as rich because of the generous amounts of chocolate chips. They are everything you would hope a cookie to be, and more!
The ingredients this recipe calls for are not fancy or hard to find: butter, sugar, eggs, oats, AP flour, and chocolate chips. For this recipe, I used Ghiradelli baking chips that are slightly bigger than an average chocolate chip, but any chocolate chip will do. If you already have these ingredients on hand, drop everything you are doing right now, go to your kitchen, and make up a batch! You will be happy you did!
- 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
- Preheat the oven to 325° F. Line several cookie sheets with parchment paper.
- Beat together the butter and sugars until smooth.
- Add the egg, egg yolk, and vanilla one at a time, beating well after each addition.
- Whisk together the flour, the oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
- Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
- Stir in the chocolate chips.
- 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.
- Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.
- 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.
- Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.
The recipe makes a lot of cookies. If desired, you can use half of the cookie dough and freeze the rest to enjoy later.
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