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

1. Preheat the oven to 325°F. Line several cookie sheets with parchment paper
2. Using a mixer, beat together the butter and sugar until smooth.
3. Beat in the eggs and vanilla.
4. Whisk together the flours, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
5. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
6. Stir in the chocolate chips.
7. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.
8. Bake the cookies for 12 to 15 minutes, until light golden brown, with slightly darker edges. 
9. Remove the cookies from the oven, and when they’re set enough to handle, transfer them to racks to cool.

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