Oatmeal Chocolate Chip Cookies (2015 Recipe of the Year, King Arthur Baking Co.)

I’m hear to make the case for oatmeal chocolate chip cookies. I used to be staunchly again adding oatmeal to my chocolate chip cookies but when a baking company makes it the recipe of the YEAR… I had to try it. And I am so glad I did! The texture of these cookies really can’t be achieved without the chewy oatmeal so if you like a chewy cookie - this one is for you! Also if you like a lot of chocolate chips, this batter can take it! Keep pouring them in!

*the only change I’ve made from the original recipe is that I use 2 whole eggs instead of 1 egg + 1 additional yolk*

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

INGREDIENTS

• 1 cup / 2 sticks butter, room temperature

• 1 cup brown sugar

• 1/2 cup granulated sugar

• 2 large eggs, at room temperature

• 1 tablespoon vanilla extract

• 2 cups King Arthur Unbleached All-Purpose Flour

• 1 cup rolled oats, old-fashioned

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon kosher salt or 3/4 teaspoon regular table salt

• 3 cups semisweet chocolate chips

INSTRUCTIONS

Preheat the oven to 325°F. Line cookie sheets with parchment paper.

Beat together the butter and sugars until smooth.

Beat in the eggs 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.

Stir in the chocolate chips.

Scoop the dough into 3 tablespoon balls onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

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.

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

Enjoy!!