Oatmeal Chocolate Chip Cookies

Food

Audio By Carbonatix

Oatmeal Chocolate Chip Cookies

Ingredients:

• 1 cup all-purpose flour (120g)
• 1/2 tsp baking soda (3g)
• 1/2 tsp salt (5g)
• 1/2 cup unsalted butter room temperature, (113g)
• 1/3 cup granulated sugar (65g)
• 2/3 cup packed light-brown sugar (140g)
• 2 tsp pure vanilla extract (10mL)
• 1 large egg
• 1 1/2 cups rolled oats (135g)
• 1 cup semisweet chocolate chips or baking wafers (170g)

A few notes on making these: 

• This is a pretty classic recipe and one I like to make in the fall. The oatmeal just adds a little more depth to a basic chocolate chip cookie. 
• Use baking wafers for a more melty-chocolate cookie. 
• Grab a kitchen scale if you don’t already have one and weigh your ingredients—it the quickest and most accurate way to bake. 

Directions:

• In a medium bowl, whisk together the flour and baking soda and set aside.
  
• In bowl of a stand mixer with paddle attachment, combine the butter with both sugars and beat on medium speed until light and fluffy.
  
• Reduce speed to low and add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
  
• Add flour mixture and mix until almost combined.
  
• Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
  
• Preheat oven to 375 degrees.
  
• Use a small ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
  
• Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.