Chocolate Chip Oatmeal Cookies

This is King Arthur Baking Company’s 2015 Recipe of the Year. They’re a very good cookie and the addition of oatmeal is subtle but very nice.

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Chocolate Chip Oatmeal Cookies

  • Total time: 35 Minutes
  • Servings: About 3 Dozen

Ingredients

  • 16 Tbsp (227 g) Unsalted Butter, at room temperature
  • 1 Cup (213 g) Light Brown Sugar, packed
  • 1/2 Cup (99 g) Granulated Sugar
  • 1 Large Egg, at room temperature
  • 1 Large Egg Yolk, at room temperature
  • 1 Tbsp (14 g) Vanilla Extract
  • 2 Cups (241 g) King Arthur Unbleached All-Purpose Flour
  • 1 Cup (89 g) Rolled Oats, old-fashioned or quick-cooking
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt or 3/4 tsp Regular Table Salt
  • 3 Cups (510 g) Semisweet Chocolate Chips

Directions

  • 1)

    Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

  • 2)

    Beat together the butter and sugars until smooth.

  • 3)

    Beat in the egg, egg yolk, and vanilla.

  • 4)

    Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.

  • 5)

    Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

  • 6)

    Stir in the chocolate chips.

  • 7)

    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.

  • 8)

    Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.

  • 9)

    Bake the cookies for 12 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.

  • 10)

    Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.

Notes

From the Website:

“These cookies make wonderful ice cream sandwiches. Sandwich two cookies around a scoop of softened ice cream.”

“Feel free to substitute a 1-pound bag of chocolate chips for the 18 ounces (3 cups) called for.”

“Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor.”

Source: https://www.kingarthurbaking.com/recipes/chocolate-chip-oatmeal-cookies-recipe