Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies have fantastic flavor and are thin yet still slightly chewy, with chocolate chips in every bite.
Ingredients
- 1 cup All Purpose Flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks unsalted butter, softened (170g)
- 1 cup sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2¼ cups old fashioned rolled oats
- 1-1½ cups chocolate chips (Adjust amount to your liking. We used semi-sweet mini chocolate chips but standard size chips are great too).
Instructions
- Preheat the oven to 350 degrees F and line a cookie sheet with a sheet of parchment paper.
- In a medium sized bowl, whisk together these dry ingredients: flour, baking powder, salt, and baking soda.
- In a large mixing bowl, cream the butter, white sugar and brown sugar until well combined, light and fluffy (about 1 minute). Scrape down the bowl with a spatula.
- Next, with the mixer on medium-low speed, add the egg and vanilla extract, mixing until well combined (30-60 seconds). Scrape down the sides of the bowl if needed.
- With the mixer on low speed, add the flour mixture and mix just until incorporated (this may take 20-30 seconds). Be careful not to over-mix.
- Fold in the oats and chocolate chips until well combined.
- Scoop the dough into 2 tablespoon mounds and roll them to form balls. Place them about 2.5 inches apart on the parchment-lined baking sheet(s) as they will spread.
- Bake about 13-16 minutes until golden brown and centers are slightly soft. Using a spatula, move to a cooling rack.
Notes
Using quick oats in this recipe (rather than the old-fashioned) will result in cookies that while still good, are a bit more thick and chewy rather than thin and crisp.
For cookies that are even more crisp, you can use 1 1/4 cups white sugar and remove the brown sugar from the recipe. (The molasses in brown sugar makes for a slightly chewier yet very flavorful cookie).
Tried this recipe?Let us know how it was!
