Oatmeal Chocolate Chip Cookies (Print Version)
# Ingredients:
01 -
1 3/4 cups (222 grams) all-purpose flour, measured correctly
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon ground cinnamon
06 -
1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
07 -
1 1/4 cups (250 grams) packed dark brown sugar
08 -
3/4 cup (150 grams) granulated sugar
09 -
2 large eggs plus 1 egg yolk, at cool room temperature
10 -
1 teaspoon vanilla extract
11 -
3 cups (297 grams) old-fashioned rolled oats
12 -
1 1/2 cups (255 grams) semisweet chocolate chips
# Instructions:
01 -
Preheat the oven to 350°F. Line large baking sheets with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
03 -
In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes.
04 -
Beat in the eggs and vanilla. On low speed, gradually add the flour mixture and beat until just combined.
05 -
Stir in the oats and chocolate chips.
06 -
Using a large spring-loaded scoop, drop 3-tablespoon-sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
07 -
Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. For softer cookies, bake for 12 to 13 minutes until the edges are slightly brown but the middle looks underdone (will firm up while cooling).
08 -
Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
# Notes:
01 -
Adjust baking time slightly for softer cookies by removing from oven earlier if the middle looks underdone.