Chocolate Chip Oatmeal Cookies

 King Arthur Flour

Ingredients

• 16 tablespoons (227g) unsalted butter, at room temperature
• 1 cup (213g) light brown sugar, packed
• 1/2 cup (99g) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon (14g) vanilla extract
• 2 cups (241g) King Arthur Unbleached All-Purpose Flour
• 1 cup (99g) quick-cooking or old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
• 3 cups (510g) semisweet chocolate chips
• Instructions:

1. Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

2. Beat together the butter and sugars until smooth.

3. Beat in the egg, egg yolk, and vanilla.

4. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.

5. 1. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

   2. Stir in the chocolate chips.

   3. Refrigerate dough for at least 30 minutes

   4. Use an ice cream scoop for the cookies

   5. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

   6. Bake the cookies for 14-16 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.

   7. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.