Chocolate Chip Oatmeal Cookies
Recipe from Best Bakesale cookbook, pg. 3
Yield: Three to four dozen cookies
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking or old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 cups semi-sweet chocolate chips
Preheat the oven to 325 F. Line a cookie sheet with parchment paper.
Place the butter and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg, egg yolk and vanilla, one at a time, beating well between additions.
Place the flour, oats, baking powder, baking soda and salt in a separate bowl; mix well and add to the butter mixture. Beat until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate chips and beat again.
Form the dough into heaping-teaspoon-size balls and place them about two inches apart on the prepared cookie sheet. Using your palm, gently press down.
Transfer to the oven and bake until the cookies begin to brown at the edges, 12 to 15 minutes. Cool on the cookie sheet. Transfer to a wire rack and repeat with the remaining dough.