These oatmeal chocolate chip cookies are chewy yet thick, and stuffed with chocolate chips! You wont have to worry about flat cookies with this recipe ... They live up to their name!
Yields: 16 cookies
Ingredients
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1/2 cup salted butter, softened at room temperature
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1/2 cup butter-flavored shortening, softened at room temperature
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1 cup packed dark brown sugar
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1/4 cup white sugar, spooned and leveled
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2 eggs
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1 tbsp. vanilla
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1 tsp. baking soda
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pinch of salt
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3 tbsp, cornstarch
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1 & 1/2 cups flour, spooned and leveled
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3 cups oats (I use quick oats)
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1 & 1/2 cups mini semi-sweet chocolate chips
Instructions
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Cream together the butter, shortening and sugars for about 3 minutes, until fully incorporated, light, and fluffy. (Note: I always hand mix cookie dough to prevent over-mixing).
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Mix in the vanilla and eggs until fully incorporated and smooth.
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Add the baking soda, salt, and cornstarch. The batter should be creamy and smooth.
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Add flour one cup at a time, mixing slowly until just incorporated. Do not over-mix.
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Fold in oats one cup at a time, followed by chocolate chips.
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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. Scoop dough using an ice cream scoop and roll into a ball using your hand. Place on cookie sheet. Press down slightly so that the tops of the cookies are flat. It is recommended that you don't place more than 6 balls on one sheet to prevent the cookies from touching when they spread.
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Bake for roughly 10-12 minutes, or until the cookies turn golden brown on the edges, and are almost set in the middle.
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Remove from oven and cool on rack for 10 minutes.
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