Another day, another cookie recipe. Cookies are totally my go-to baked good of choice. They are quick, easy, and I think I’m getting really good at making them. The key is totally to underbake them a little bit. Gotta love that gooey center!
Domestocrat’s Oatmeal Chocolate Chip Cookies (inspired by Brown Eyed Baker’s recipe)
1 cup (8 oz.) butter
1 cup sugar
2 tsp. vanilla extract
1.5 cups flour (I used King Arthur’s White Whole Wheat)
½ teaspoon baking powder
½ teaspoon salt
3 cups rolled oats
1.5 cups chocolate chips
1. In a stand mixer (or big bowl), cream together the butter and sugar. Slowly add in the egg and vanilla. When the wet team is thoroughly combined, add in the dry ingredients one at a time. Then finally add the oats.
2. Add the chocolate chips last. No need to overmix towards the end, just make sure the ingredients are equally distributed.
3. Scoop the dough into 1” balls with a spoon or small disher (I use my handy dandy #20 ice cream scooper). Roll in your hands to make the shape more uniform if you want.
4. Place the dough balls on a parchment paper lined cookie sheet and bake on 350 degrees for 10-12 minutes total, rotating once at the halfway point.
5. Remove from the oven and let them sit on the pan for 2-3 minutes to set. Once the cookies have set you can move them to a wire rack to fully cool.
6. That’s it! Enjoy!