Oatmeal Chocolate Chip Cookies

000
Yields About 24 cookies
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 mins

Ingredients

  • 1 3/4 cups (222 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 sticks (170 grams) unsalted butter, at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 1/4 cups (250 grams) packed dark brown sugar
  • 2 large eggs plus one egg yolk
  • 1 teaspoon vanilla extract
  • 3 cups (270 grams) old-fashioned rolled oats
  • 1 1/2 cups (255 grams) semisweet chocolate chips

Directions

  1. Preheat the oven to 350°F. Line large baking sheets with parchment paper.

    In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.

    In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips.

    Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand.

    Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely.

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Recipe Notes

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