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| Chocolate Chunk Oatmeal Cookies (Photo by Amy Bradt) |
Recipe by: Amy Bradt Yield: 3 dozen cookies
Ingredients
1 cup (2 sticks) butter, softened
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 flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chunks
1 cup white chocolate chips
Directions
Preheat the oven to 325°F. Line cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
Beat together the butter and sugars until smooth. Add the egg, egg yolk, and vanilla one at a time, beating well after each.
Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.
Using a large cookie scoop, drop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies. 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. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
Original recipe from: King Arthur Flour
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