KAF Chocolate Chip Oatmeal Cookies
I know that I pledged to only post classic chocolate chip cookie recipes as part of my Chocolate Chip Cookie Experiment. And I don’t personally count chocolate chip oatmeal cookies as a classic chocolate chip cookie.
But… I decided to make an exception for these.
And, honestly, these oatmeal cookies actually have a very classically CCC taste and texture. Just with a little extra chewiness!
Ever since I tried the King Arthur Flour recipe for chocolate chip cookies (my new fave), I’ve been obsessed with cruising the other recipes on their site.
And these chocolate chip oatmeal cookies have been calling my name. It’s their 2015 Recipe of the Year, and they’ve got a little banner image of these cookies just sitting at the top of their recipe landing page. So every time I went to check out more KAF recipes, these cookies were there waiting for me, just begging to be made.
And I’m not one to argue with cookies…
For those of you who didn’t like the shortening in last week’s recipe, have no fear! This King Arthur Flour recipe is all butter, and all that flavor goodness 🙂
These cookies are wonderfully chewy and have that great texture that only the best oatmeal cookies have. And they are jam-PACKED with chocolate chips, which can only mean good things for a cookie.
If you’re an oatmeal cookie lover, this is a great basic recipe to work with. Hope you love it like we did!
- 1 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups All-Purpose Flour
- 1 cup quick-cooking or old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups miniature semisweet chocolate chips
Preheat oven to 325ºF.
Beat together the butter and sugar until smooth and creamy.
Mix in the egg, egg yolk, and vanilla, mixing well in between each addition.
In a large bowl, mix together the flour, oats, baking powder, baking soda, and salt. Add this dry mixture to the wet mixture. Mix until dough forms.
Mix in chocolate chips.
Scoop the dough onto prepared baking sheets, leaving about 2 inches in between each for spreading.
Bake for 12-15 minutes until edges are lightly golden. Let cool on the baking sheet before transferring to a wire rack.
I opted to scoop these cookies pretty large (1/4 cup). But if you’d rather scoop a more standard-sized cookie, be sure to check out these tips on scooping the perfect cookie: