This recipe made me realize that I was going about finding the perfect oatmeal chocolate chip cookie recipe all wrong. I had spent too much time looking for oatmeal cookie recipes that I could add chocolate chips to, but those tended to be too dense and lumpy. All along I should have been looking for chocolate chip cookie recipes that incorporated oatmeal. This recipe from King Arthur Flour covers it all with the perfect texture of crispy, chewy decadence. The search is over, love is definitely right here before my eyes.
Chocolate Chip Oatmeal Cookies
Makes 20 to 100 cookies, depending on size.
(from King Arthur Flour – http://www.kingarthurflour.com/recipes/chocolate-chip-oatmeal-cookies-recipe)
1 cup (16 tablespoons) 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 tablespoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups semisweet chocolate chips
- Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
- Beat together the butter and sugars until smooth.
- Add the egg, egg yolk, and vanilla one at a time, beating well after each.
- Whisk together the flour, 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, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4″ to 3″) cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2″) cookies.
- Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.
- Bake the cookies for 12 to 15 minutes, until they’re 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.