World’s Best Oatmeal Chocolate Chip Cookies

By á-43522

These cookies are soooo good! The Perfect Pairing for this fantastic recipe is to freeze the leftover dough in ready-to-go cookies. The recipe makes a big batch of cookie dough so there is always some leftover for the freezer and it freezes really well. If you are feeling super organized you can scoop out perfect portions with your spring-loaded scoop, layer them between waxed paper, and freeze. If you want just one cookie (yeah, right) you can pull it out and bake one off in the oven, or even in the microwave.

Ingredients

• 2 sticks butter, softened (recipe calls for unsalted, I used salted)
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda (my other recipe did not call for this so I did not use it)
• 1/2 - 3/4 tsp salt
• 2 cups quick oats
• 6 or 12 oz package chocolate chips*, depends how many you like!

Details

Servings 80
Adapted from keyingredient.com

Preparation

Step 1

Preheat the oven to 350 degrees F, or 325 degrees F on convect.
In the bowl of an electric mixer combine the butter, brown sugar, and sugar until smooth. Add the eggs, one at a time, and vanilla and mix until well combined.
In a separate bowl whisk the flour, baking soda (if using), baking powder, and salt. Add the flour mixture to the bowl in batches, mixing between each one until fully combined (I do this by hand). Add the oats and chocolate chips and mix until just combined.
Scoop the cookies on cookie sheets lined with silicone mats or parchment paper. Bake at 350 for 11-12 minutes, or on convect for 10 minutes. Cookies should still be soft in the center and just set around the outside.
I used a preheated baking stone and found that 9-10 minutes worked well. However, have all the cookie balls scooped out and sitting on parchment paper so that you can quickly transfer them to the baking stone to minimize uneven baking. I also found that it works best to place the rounded side of the scooped out cookie ball down on the baking stone to minimize the spreading of the cookie and burnt edges.
*Replace the chocolate chips with walnuts, coconut, or butterscotch for a varied recipe