These oatmeal chocolate chip cookies are just as good (if not better) than your local bakery cookies! Thick, chewy, and crunchy on the edges, these cookies are going to be your new go-to!
Ingredients
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1 cup butter, softened
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1/4 cup white sugar
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1 cup dark brown sugar, packed
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2 tsp. vanilla
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1 egg + 1 egg yolk
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2 tsp. baking powder
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3/4 tsp. baking soda
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2 tbsp. cornstarch
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1 & 1/2 cups rolled oats
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1 & 1/2 cups all-purpose flour
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1 cup semi-sweet chocolate chips
Instructions
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Cream together butter and sugars until fully combined.
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Mix in the vanilla, egg, and egg yolk.
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Add baking soda, baking powder, and cornstarch and combine.
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Mix in oats and flour one cup at a time. Fold in the chocolate chips, ensuring that you are not over-mixing the dough.
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Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.
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Preheat oven to 350°F.
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Spray two cookie sheets with cooking spray and place parchment paper on top.
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Scoop dough using an ice cream scoop and roll into a large ball using your hand. For these cookies, the cookie-dough balls should be just a little bit smaller than your fist.
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Place cookie-dough balls on cookie sheet. It is recommended that you don't place more than 5 balls on one sheet to prevent the cookies from touching when they spread.
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Bake for roughly 13 to 15 minutes, or until the cookies begin to crack in the center and are golden-brown on the edges.
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Remove from oven and cool on rack for 15 minutes.
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Yields: 10 large cookies
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