Description

The perfect Oatmeal Chocolate Chip Cookies! These cookies are thick, chewy, and packed full of gooey chocolate.

Ingredients

Scale

226 gm (1 cup) unsalted butter, softened*
240 gm (1 cup, firmly packed) light brown sugar
100 gm (1/2 cup) granulated sugar
1 large egg + 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
240 gm (3 cups, spoon and leveled) old-fashioned oats
188 gm (1 1/2 cups, spoon and leveled) all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt, plus more for sprinkling
1 teaspoon cornstarch
1 teaspoon ground cinnamon
385 gm (1 3/4 cups) chocolate chips**

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Instructions

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar and beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Mix in the egg and egg yolk, one at a time, making sure that the first is fully incorporated before adding the next. Mix in the vanilla.
In a separate bowl, combine the oats, flour, baking soda, baking powder, kosher salt, cornstarch, and ground cinnamon. Add the dry ingredients to the butter mixture in 2 additions, beating on low speed until just combined. Be careful not to overmix. Add in the chocolate chips and fold in by hand using a rubber spatula.
Cover and place the cookie dough in the fridge for 30-60 minutes. Meanwhile, preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
Using a #20 spring-loaded cookie scoop, scoop the dough onto the prepared baking sheets, spacing about 3″apart. Bake for 14-17 minutes, until the edges of the cookies are just beginning to lightly brown. Remove from the oven and sprinkle with kosher salt, if desired. Allow the cookies to cool on the baking sheet for 5-10 minutes before removing to a wire rack to cool completely.

Notes

*Softened butter: The right consistency for softened butter is soft, but still firm. When you press your finger into the butter, it should leave an indentation, but shouldn’t be shiny or greasy. If you really want to get technical, use an instant read thermometer: your butter should be between 65-67°F.

**Chocolate chips: I use dark chocolate chips in my oatmeal cookies, but you can use semisweet or milk chocolate too!

Freezing: Chill the dough for 30-60 minutes prior to freezing. After the dough has chilled, scoop onto a parchment lined baking sheet & pop in the freezer for 30 minutes, or until the cookie dough is frozen solid. Then place in a freezer-safe container for up to 3 months. When ready to bake, just add 1-2 minutes to your bake time!

Storage: Store in an airtight container at room temperature for up to 5 days.