- 30
Ingredients
- Old-fashioned rolled oats, 2 1/2 cups
- All-purpose flour, 2 cups
- Baking soda, 1 teaspoon
- Baking powder, 1/2 teaspoon
- Kosher salt, 1/2 teaspoon
- Unsalted butter, 2 sticks (at room temperature)
- Light brown sugar, 1 cup (lightly packed)
- Granulated sugar, 1/2 cup
- Large eggs, 2
- Vanilla extract, 1 teaspoon
- Semisweet chocolate chips, 2 cups
Preparation
Step 1
1. Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper and set aside.
To the bowl of a food processor, add the:
Old-fashioned rolled oats
Pulse the oats until semi-fine--there should be a few larger bits, but most of the oats will be finely ground, about twelve 1-second pulses. Add the oats to a large mixing bowl. Set a fine-mesh sieve over the bowl, and to it add the:
All-purpose flour
Baking soda
Baking powder
Sift the flour mixture over the oats. To the flour mixture add the:
Kosher salt
Use the whisk to combine the dry ingredients.
2. To the bowl of a stand mixer fitted with the paddle attachment, add the:
Room-temperature unsalted butter
Light brown sugar
Granulated sugar
Beat the mixture on medium-low speed until combined. Increase the speed to medium-high and beat until airy and pale in color, about 2 minutes. Reduce the mixer speed to medium-low and add:
1 large egg
Once the egg is well incorporated, stop the mixer and use a rubber spatula to scrape down the bottom and sides of the bowl. Turn the mixer back on to medium-low and add the remaining:
1 large egg
Once the egg is incorporated, add the:
Vanilla extract
Beat on medium speed until well combined. Reduce the mixer speed to low and add the:
Flour-oat mixture
Once the flour-oat mixture is mostly combined, add the:
Semisweet chocolate chips
Mix just to combine the chips. Turn off the mixer and scrape down the bottom and sides of the bowl.
3. Use a large spoon to divide the cookie dough into 12 pieces about the size of a golf ball, rolling the dough in your hands to make a well-formed ball. Set the cookies about 2 inches apart on the parchment-paper-lined baking sheet and bake for 6 minutes. Rotate the baking sheet and bake until golden-brown around the edges and still soft in the center, about 6 minutes longer.
4. Remove the baking sheet from the oven and let the cookies cool on the baking sheet until set, about 5 minutes. Use a metal spatula to transfer the cookies to the wire rack to cool completely. Repeat with the remaining cookie dough. The cookies keep for up to 3 days stored at room temperature in an airtight container. (The cookie-dough balls can also be frozen on a baking sheet, then transferred to a resealable freezer bag and frozen for up to 3 months before baking.)