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Best Oatmeal Chocolate Chip Cookies

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Level: Easy

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Description

These are the best oatmeal chocolate chip cookies I’ve ever made. They are a crispy golden brown on the outside and chewy on the inside and they are studded with chocolate. A sure hit!

Ingredients

  • 1-½ cup White Wheat Flour (all-purpose Ok)
  • ½ teaspoons Baking Powder
  • ¾ teaspoons Kosher Salt (any Salt)
  • 1 cup Unsalted Butter, At Room Temperature
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 2  Large Eggs
  • 1-½ teaspoon Vanilla Extract
  • 3 cups Old-fashioned Rolled Oats (not Instant Or Quick Oats)
  • 1-½ cup Semisweet Chocolate Chips

Preparation

Preheat your oven to 350°F (175°C) and adjust your oven racks to low and middle positions. You can use either an un-greased cookie sheet, a silicone mat lined cookie sheet, or a parchment paper lined cookie sheet. I like to use an un-greased cookie sheet for this recipe.

Combine the flour, baking powder and salt in a medium sized bowl and whisk to combine. Set aside.

In the bowl of a stand mixer on medium speed, mix the butter and sugars until they are light and fluffy. This will take about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla. You can also use a wooden spoon for this step; however be prepared to use a lot of muscle to get to a fluffy stage.

Add the flour mixture into the mixing bowl and gently pulse the mixer to incorporate the flour (do not turn on mixer at full speed). Or you can do this with a wooden spoon or a large rubber spatula. Mix until just about all of the flour in incorporated (when you stir in the oats and chocolate chips it will all come together.

Next add in the oats and mix (using the same gentle pulse and not full speed on mixer) or stir with a wooden spoon to combine. Add the chocolate chips and do the same as you did for the oats to combine. Just don’t over mix or you’ll get a tough cookie.

Using a small cookie scoop or tablespoon, scoop out cookie dough (I found a small cookie scoop or tablespoon is the perfect size). Then roll the cookie dough into balls and place on the prepared cookie sheet. Be sure to space them at least 2 inches apart.

Bake the cookies until the cookie edges are just turning golden brown, but the middles are still quite pale. It will look like they are not done, but they are. Just be sure to bake the cookies 12 to 14 minutes at 350°F (175°C).

Rest the cookies on your baking sheets for 2 minutes and then transfer them to a cooling rack until they are cool (about 30 minutes.)

Cookies can be stored in an airtight container at room temperature for up to 5 days. The cookie dough can be frozen after mixed, after you scoop and roll the cookie dough (freeze solid on a baking sheet before adding to a zip-top freezer bag). Or you can freeze them after they are baked and cooled.

Adapted from Brown Eyed Baker.

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