Here’s the best recipe for chocolate chip oatmeal cookies in my opinion. I’ve been making them for years and years, and my friends Morgan and Leah begged me to post it, so here it is. The key here is not having your butter too soft when you start out – ‘room temperature’…and making each cookie the same size for baking consistentcy…use a ‘cookie scoop’ if you have one.
makes 3 dozen
1.5 cups all purpose flour
1/2 cup large flake oats
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips
1/2 cup chocolate chunks (if unavailable, increase chocolate chips)
3/4 cup unsalted butter, room temperature
1 cup brown sugar
1/4 cup granulated sugar
2 tsp pure vanilla extract
Preheat oven to 350F. Prepare baking sheets, lined with parchment paper or silicone baking mats.
In a bowl, mix together flour, oats, cornstarch, baking soda, salt. Set aside.
In bowl of stand mixer, beat butter until smooth, scraping down sides of bowl. Add brown and granulated sugars and continue to beat, until well mixed and fluffy, scraping down sides as you go.
Beat in egg and vanilla. With mixer on low, gradually add in flour/oat mixture, just until evenly mixed. Fold in chocolate chips and chunks with a wooden spoon.
Scoop dough in one tablespoon size globs, spacing about 2 inches apart. Bake for 8 to 11 minutes, rotating pan if necessary, until edges are golden. Remove from oven to cool for a few minutes, then, using spatula, remove to a plate or rack to cool. Eat! Yum!