I love chocolate chip cookies. I have tried several chocolate chip cookie recipes over the years. One of the best I’ve ever had is this one from Serious Eats – it makes for an amazing (seriously AMAZING) chocolate chip cookie – but sometimes I feel the need for an oatmeal chocolate chip cookie.
I don’t know, maybe I’m just trying to trick myself into thinking it’s a healthier cookie.
But I do also like that chewiness that oatmeal cookies have.
Anyway, the first time I made this recipe, the cookies spread a bit too much so I adapted the recipe slightly. Please refer to King Arthur Flour for the original recipe.
- 227g (1 cup) unsalted butter, at room temperature
- 220g light brown sugar
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- 50g whole-wheat white flour
- 170g All-Purpose Flour
- 120g quick-cooking or old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
- 300g semisweet chocolate chips
- Preheat the oven to 325°F. Line several cookie sheets with parchment paper
- Using a mixer, beat together the butter and sugar until smooth.
- Beat in the eggs and vanilla.
- Whisk together the flours, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
- Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
- Stir in the chocolate chips.
- Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.
- Bake the cookies for 12 to 15 minutes, until light golden brown, with slightly darker edges.
- Remove the cookies from the oven, and when they’re set enough to handle, transfer them to racks to cool.
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