King Arthur Chocolate Chip Oatmeal Cookies

King Arthur Flour Chocolate Chip Oatmeal Cookies

These cookies are the King Arthur Flour 2015 Recipe of the Year.  They are soft and chewy, packed with chips, and go beyond the standard chocolate chip cookie with the addition of nutty tasting oats. They're a specialty of their Bake Truck, which travels the country serving these as part of the Bake for Good fundraising program.

Thanks goes to the Cookies for Kids' Cancer non-profit, the originator of this recipe.

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

Ingredients

  • 1 cup (16 tablespoons) unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
  • 1 cup quick-cooking or old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
  • 3 cups semisweet chocolate chips

Instructions

  1. Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
  2. Beat together the butter and sugars until smooth.
  3. Add the egg, egg yolk, and vanilla one at a time, beating well after each.
  4. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
  5. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
  6. Stir in the chocolate chips.
  7. Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop(4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.
  8. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.
  9. Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
  10. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
  11. Yield: 20 to 100 cookies, depending on size.
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