Oatmeal Chocolate Chip Cookies
- 1 cup (120g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, room temperature
- 2/3 cup (140g) light brown sugar, packed
- 1/3 cup (65g) granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla
- 1 1/2 cups (135g) rolled oats
- 1 cup (150g) semi-sweet chocolate chips
In a medium bowl, whisk together the flour and baking soda; set aside.
Combine the butter with both sugars; beat on medium speed until light and fluffy.
Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
Add flour mixture; mix until almost combined.
Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
Preheat oven to 375 degrees.
Use a small ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Notes:
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Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
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Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well.
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Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
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Your cookies are done when the edges start to brown, The centers will not be raw but they aren't fully set either.
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Rolled Oats: Rolled or old-fashioned oats are larger and have more “chew” than quick oats would. In a pinch you can sub those in if needed though.
- Unsalted butter: If you’d like to use salted butter just reduce the salt added by 1/4 a teaspoon.