Thin and Crispy Oatmeal Chocolate Chip Cookies

By fuzzygroup

Ingredients

• 1 cup -- 5 ounces -- unbleached all purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt (1/4 tsp if you use salted butter)
• 1 3/4 sticks unsalted butter softened
• 1 cup -- 7 ounces -- granulated sugar
• 1/4 cup packed -- 1 3/4 ounces -- light brown sugar
• 1 large egg
• 2 tsp vanilla
• 2 1/2 cups old fashioned rolled oats
• 1 bag ghardelli milk chocolate chips

Details

Servings 24

Preparation

Step 1

1. Preheat middle oven rack to 350 degrees and line cookie sheets with parchment.
2. Whisk flour, baking powder, baking soda, salt in a medium bowl.
3. In a stand mixer with the paddle attachment beat the butter and sugars at medium low speed until just combined about 20 seconds. Increase speed to medium and beat until light and fluffy about 1 minute longer. Scrape down bowl with rubber spatula. Add the egg and vanilla and beat on medium-low until fully incorporated about 30 seconds. Scrape down bowl again. With mixer running at low speed add flour and mix until just incorporated and smooth, about 10 seconds. With mixer still on low, gradually add the oats and mix until well incorporated, about 20 seconds. Give the dough a final spatula.
4. Roll dough, in 2 tablespoon sized increments, into balls. Put dough onto cookie sheets, roughly 2.5" apart and flatten balls to 3/4" thickness.
5. Bake 1 sheet at a time until deep golden brown, 13 to 16 minutes, rotating sheet half way thru baking. Cool on wire rack.