1 c butter, softened
1 c dark brown sugar
1/2 c white sugar
1 large egg
1 large egg yolk
1 Tbs vanilla extract
2 c flour, lightly spooned into measuring cups and leveled with a knife
1 c quick-cooking oats
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
3 c chocolate chips (18 oz.) (I use 2 c milk chocolate, 1 c semi-sweet)
Preheat oven to 325. Beat butter and sugars together until light and fluffy. Add the egg and egg yolk and vanilla and mix until combined. In a separate bowl combine the dry ingredients (except the chocolate chips!). Add to the butter/sugar mixture and mix until combined. Add the chocolate chips and mix until just combined.
Using a 1/4 c ice cream scoop, drop the dough by the scoopful onto cookie sheets. You should be able to fit 6 cookies per sheet. Bake in a preheated oven 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack. Makes 18 large cookies.
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