 | I liked these cookies so much that I made them twice in one week. They are chewy with just the right amount of oats to provide some texture. Miss F was a huge fan of these cookies, especially in a cookie sundae after dinner. These were quite full of chocolate chips, so feel free to reduce the chocolate chip amount to one cup if you prefer a higher cookie to chip ratio. Miss F would like her cookies to be solid chocolate chips if she had her way. I think she ate several while we were making the batter. She also adds more chips to her cookie sundae. This recipe is adapted from King Arthur Flour. |
½ cup butter, at room temperature
½ cup brown sugar
¼ cup granulated sugar
1 egg, at room temperature
1 ½ teaspoons vanilla extract
1 cup flour
½ cup oats
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups semisweet chocolate chips
Preheat the oven to 325 degrees. Line several cookie sheets with parchment paper or a Silpat. Cream together the butter and sugars until smooth. Add the egg and vanilla, beat well. Whisk together the flour, oats, baking powder, baking soda and salt, stir into the butter mixture. Mix until everything is incorporated, scraping the bowl as needed. Stir in the chocolate chips. Drop by rounded tablespoons onto the prepared cookie sheets, allowing 2" between each cookie. Bake for 12 to 15 minutes, until light golden brown. Remove from the oven and allow to cool on the pan for 3 to 5 minutes, then transfer to wire cooling racks to cool completely.
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