Salted-Butter Oatmeal Chocolate Chip Cookies
This is an upgrade to the traditional gooey, chewy chocolate chip cookie we grew up with. PLUS, the dough can be frozen for up to 3 months so you can enjoy freshly baked cookies 3 or 4 or 12 at a time!
Servings: 22 cookies
Cost: $10
Equipment
- Baking Sheet
Ingredients
- 1½ cups All-purpose flour
- ½ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 cup (2 sticks) salted butter, room temperature
- 1½ cups (packed) light brown sugar
- ½ cup granulated sugar
- 2 large Eggs
- 2 cups Old-Fashioned oats
- 1 Tbsp vanilla extract
- 6 oz semisweet chocolate (at least 60% cacao), chopped I like these a little more chocolatey so I use a bar of 60% chocolate, chopped, AND add about 1 cup semisweet chocolate chips.
Instructions
- Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
- Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3-4 minutes.
- Add eggs one at a time, beating after each addition to incorporate before adding the next.
- Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
- Turn dough out onto a work surface and flatten to a disk. Freeze 15 - 20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24 - 36 hours.
- Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
- Drop ¼ cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12 - 15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.
- Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.
