Not all chocolate chip cookies are created equal! These Chocolate Chip Oatmeal Cookies will take the lead in your kitchen and become your new favorite chocolate chip cookie. Slightly crisp golden edges, chewy center with melty chocolate oatmeal, and just the perfect balance of oats to give a little texture and chew. Exactly what you’d expect in a perfect cookie!
Total Time
40min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
16
Ingredients
•
2 1/2
cups
All-Purpose Flour
•
1
tsp
Kosher Salt
•
1
tsp
Baking Soda
•
1
Tbsp
Vanilla Extract
•
1
cup
Butter
, melted
•
1
cup
Brown Sugar
, lightly packed
•
3/4
cup
Granulated Sugar
•
3
Farmhouse Eggs® Large Brown Eggs
, separated
•
2
cups
Large Flake Oats
•
1 1/2
cups
Semi-Sweet Chocolate Chips
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C) and arrange the oven rack to the middle position. Line baking trays with parchment.
2.
In a medium bowl whisk together All-Purpose Flour (2 1/2 cups), Baking Soda (1 tsp), and Kosher Salt (1 tsp). Set aside.
3.
Beat together Brown Sugar (1 cup), Granulated Sugar (3/4 cup), and Butter (1 cup) until light and creamy.
4.
Add 2 whole Farmhouse Eggs® Large Brown Eggs (3), and then an egg yolk, incorporating after each addition. Scrape bowl and mix in Vanilla Extract (1 Tbsp).
5.
Add flour mixture all at once and mix until incorporated. Add Large Flake Oats (2 cups) and mix to combine. Scrap bowl and stir in Semi-Sweet Chocolate Chips (1 1/2 cups).
6.
Using a 1-ounce cookie scoop, scoop the batter onto prepared trays spacing evenly at least 2-inches apart. Flatten cookies with the palm of your hand or the bottom of a cup.
7.
Bake one tray at a time for 10-11 minutes (do not overbake). Repeat with the remaining cookie dough.
8.
Remove from oven and allow to cool for 5 minutes on the tray before moving to a cooling rack.
Author's Notes
Makes approximately 48 30-inch cookies.
Dough can be chilled for up to 3 days and scooped as is, but will be more difficult to scoop in a chilled state. Scooping room-temperature dough is best.
Dough can be frozen and sealed in an airtight bag or container for up to a month. Allow to thaw in the refrigerator and scoop from a chilled or room temperature state.
Nutrition Per Serving
CALORIES
419
FAT
18.8 g
PROTEIN
6.6 g
CARBS
58.7 g
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