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  • Chocolate Chip Oatmeal Cookies

    1 vote
    Chocolate Chip Oatmeal Cookies
    Prep: 15 min Cook: 15 min Servings: 50
    by Maeghan Lovejoy
    504 recipes
    >
    Soft and chewy with a little crisp. The rolled oats lend a nutty flavor and there are tons of chocolate chips!

    Ingredients

    • 2 stick unsalted butter, at room temperature
    • 1 cup light brown sugar, packed
    • 1/2 cup granulated sugar
    • 1 large egg, at room temperature
    • 1 large egg yolk, at room temperature
    • 1 Tbsp pure vanilla exttract
    • 2 cups unbleached all-purpose flour
    • 1 cup Rolled oats
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp kosher salt or 3/4 tsp table salt
    • 3 cups (18 oz) Semisweet Chocolate Chips

    Directions

    1. Preheat oven to 325 F. Lightly grease several baking sheets or line them with parchment paper.
    2. Beat the butter and sugars until smooth. Add the egg, egg yolks, and vanilla one at a time, beating well after each. Whisk toether the 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.
    3. Scoop* the dough onto the prepared baking sheets, leaving about 1 1/2″ t0 2″ between cookies.
    4. Bake the cookies for 12 to 15 minutes, until lightly golden 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.
    5. Remove the cookies from the oven, and as soon as they’re set enough to handle, transfter them to racks to cool.
    6. Yield: 20 to 100 cookies, depending on size.
    7. *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″). A teaspoon cookie scoop (2 teaspoons) will make 100 small cookies (2 1/2″).

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