Oatmeal Chocolate Chip Cookies

Good morning cookies 🌞
Oatmeal chocolate chip are a household favorite–plus oatmeal makes them breakfast-y, right?

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Oatmeal Chocolate Chip Cookies

Course: Breakfast, DessertDifficulty: Easy
Servings

24-32

cookies
Prep time

20

minutes
Cooking time

15

minutes

This recipe is based on King Arthur Flour’s Chocolate Chip Oatmeal Cookies.

Ingredients

  • Mixing Bowl
  • 2 sticks or 227g unsalted butter, room temperature

  • 160g light brown sugar, packed

  • 75g granulated sugar

  • 2 large eggs, at room temperature

  • 1 tablespoon vanilla paste or extract

  • Dry Ingredients
  • 241g all-purpose flour

  • 99g rolled or quick oats

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • Inclusions
  • 340g semi-sweet chocolate chunks

  • Equipment Used
  • Stand mixer

  • Parchment paper

  • Full-size baking sheet

  • Large cookie scoop (1½ tablespoon capacity)

  • Cooling rack

Directions

  • 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.
  • Beat in the egg, egg yolk, and vanilla.
  • 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.
  • Scoop the dough onto the prepared baking sheets, leaving about 1½” to 2″ between cookies.
  • Bake the cookies for 15 to 17 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.

Notes

    oatmeal chocolate chip cookies

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