Soft Oatmeal Chocolate Chip Cookies
These soft oatmeal chocolate chip cookies are a delightful treat, combining chewy oats and gooey chocolate in a way that's utterly irresistible.
Ingredients
For the Cookies
- 1 cup Unsalted Butter (room temperature)
- 1 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1 1/2 cups All-Purpose Flour can substitute gluten-free flour
- 2 cups Rolled Oats quick-cooking oats can be substituted
- 1 teaspoon Baking Powder ensure freshness
- 1 teaspoon Baking Soda ensure freshness
- 1/2 teaspoon Kosher Salt reduce if using table salt
- 1 cup Semisweet Chocolate Chips can mix varieties
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the egg and egg yolk, followed by the vanilla extract. Mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
- Gently fold in the rolled oats and chocolate chips until evenly distributed.
Baking
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be served with a glass of cold milk or topped with vanilla ice cream. For best freshness, store in an airtight container at room temperature for up to one week or freeze for up to three months. Chilling the dough for 30 minutes before baking can improve texture.