Chocolate Chip Oatmeal Cookies
I saw King Arthur Flour post their 2015 Recipe of the Year and that it was cookies—these Chocolate Chip Oatmeal Cookies and they looked like the perfect cookie that I needed to make for my family this week.
Kind of bummed, I went to the store to specifically get some King Arthur Flour, but I’ve looked before and was just wishful thinking—the stores near me here in Utah don’t have King Arthur flour available, so I almost hate to use their name for these cookies, but I did stick to their recipes almost exactly, so I do want them to get all the credit for these. I will tell you, the recipe calls for their unbleached all purpose flour and I do have and use a good name brand unbleached flour for almost all my baking.
This recipe has a lot of chocolate chips. It suggested semi-sweet chocolate chips, but I used mostly milk chocolate chips and added some dark chocolate chips. I wish I would have just stuck with the milk chocolate, as the boys really like the cookies but said there is too much chocolate in them. Oh well, it’s not stopping them from eating them.
I wish I would have taken a before picture of these cookies on the baking sheet because I want to let you in on a little secret—when some (most) cookies come out of the oven, they are often not nice and perfectly round (as you see in the photo), but one of my tricks is as soon as I remove a baking sheet from the oven, I immediately take a metal spatula and go around the edges of each cookie, pushing in the areas where they aren’t nicely rounded. Sometimes I do it when the cookies still have a minute or two in the oven then finish the baking. Once they are done, leave the cookies sitting on the hot baking sheet for a few minutes until they set up a bit more. These cookies did seem to be the type that spread into other shapes a bit more, I often call those kinds “amoeba” cookies. ; ) Just do my trick of quickly forming them back in to circles and you’ll be happy. It has always worked great for me.
These cookies have perfectly browned and crisp edges but are chewy in the centers. I can’t believe I haven’t taken a single bite of them, but it’s because I can tell they are the kind of cookie I’d really like and have a hard time not eating more! I love a good oatmeal cookie.
Chocolate Chip Oatmeal Cookies, slightly adapted from King Arthur Flour, by Katrina, Baking and Boys!
1 cup unsalted butter, room temperature
1 cup (220 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
2 cups (240 grams) unbleached all purpose flour
1 cup quick cooking oats (or old fashioned)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
12-18 ounces chocolate chips (I used 12 ounces milk chocolate and 6 ounces dark chocolate)
Preheat oven to 325 degrees F. Line baking sheets with parchment paper. Put the butter and sugars in the bowl of a stand mixer and beat until well combined, about 2 minutes. Add the eggs and vanilla and beat well. Scrape sides of bowl. In a separate bowl, whisk together all the dry ingredients. Add them to the creamed mixture and beat together just until combined. Scrape sides of bowl and stir in the chocolate chips (In the future I will just use 12 ounces as my family thought 18 was too much.)
Scoop cookie dough onto baking sheets spacing them about 2 inches apart. Bake for 10 minutes, cookies will be browned on the edges and still a little doughy on the insides. Remove the baking sheet from the oven and using the edges of a metal spatula, form the cookies where needed back into rounds pushing lightly around the edges of each cookie. Return the cookies to the oven for another 2 minutes. Remove from oven and let sit on baking sheet for 5 minutes, they will set up and the centers will bake a little more on the hot sheet. Move the cookies to a wire rack to cool completely. Makes about 30 cookies.