Oatmeal Chocolate Chip Cookies
Ingredients 1 cup all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter, room temperature 1/3 cup granulated sugar 2/3 cup light-brown sugar, packed 2 tsp pure vanilla extract 1 large egg 1 1/2 cups rolled oats 1 cup semisweet chocolate chips Instructions In a medium bowl, whisk together the flour and baking soda; set aside Combine the butter with both sugars; beat on medium speed until light and fluffy Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute Add flour mixture; mix until almost combined Stir in the oats and chocolate chips. Chill dough for one hour to overnight Preheat oven to 375°F Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely Notes Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts Your cookies are done when the edges start to brown. The centers will not be raw but they aren’t fully set either