These cookies have a very unassuming name, but they are anything but ordinary. The texture is always perfect, they rise up beautifully, stay soft and chewy and there’s a little salt that sets off the chocolate perfectly. I like to make a smaller batch and even then I end up freezing what we don’t eat the first day because if I don’t what’s left finds it’s way to my mouth with a quickness. Feel free to double if you’re baking for a crowd. The recipe was King Arthur Flour’s recipe of the year for 2015, and they have so many good ones, so starting this year with last years best seems only appropriate.
1/2 cup butter at room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg (room temp preferred)
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup oats (quick or old fashioned)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon (coarse) kosher salt (or 1/4 teaspoon table salt)
1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 325 and spray or line your pan with parchment or silpat
- Beat together butter, and sugars until smooth
- Add egg and vanilla beating well after each
- Whisk together flour, oats, baking powder, baking soda and salt, and add to the butter mixture.
- Mix until everything is thoroughly incorporated. Scrape bottom and sides of bowl, and mix briefly.
- Scoop dough onto prepared baking sheet leaving about 2 inches between cookies.
- Bake for 10-13 minutes or until they are light golden brown at the bottom and edges but still look shiny in the middle.
- Remove from oven and once they are set enough to handle transfer to racks to cool.
Recipe adapted from King Arthur Flour Chocolate Chip Oatmeal Cookies 2015