SALTED-BUTTER OATMEAL CHOCOLATE CHIP COOKIES
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate instead of chips. This new version has since become her new favorite cookie recipe-and she thinks her family (and yours) will agree.
Provided by Emily Johnson
Categories Cookies Bake Butter Egg Oat Vanilla Chocolate
Yield Makes 22
Number Of Ingredients 12
Steps:
- Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
- Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3-4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
- Turn dough out onto a work surface and flatten to a disk. Freeze 15-20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24-36 hours.
- Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
- Drop 1/4 cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12-15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.
- Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.
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Adriaan De Bruin
[email protected]These cookies were a disaster! They spread out too much in the oven and ended up looking like pancakes. I'm not sure what I did wrong.
Ridwan
[email protected]These cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Ali ChouDhary
[email protected]I'm not a big fan of oatmeal, but these cookies are delicious! The oatmeal flavor is subtle, and the chocolate chips add a nice sweetness.
Ammar Hamza
[email protected]These cookies are a great way to use up leftover oatmeal. I always have a container of cooked oatmeal in my fridge, so it's easy to whip up a batch of these cookies whenever I'm in the mood for something sweet.
Faisal Alahmadi
[email protected]My kids loved these cookies! They're so soft and gooey, and they taste just like the oatmeal chocolate chip cookies I used to get at the bakery.
Muhammad Faisal Gujjar
[email protected]These cookies are the perfect balance of salty and sweet. The oatmeal gives them a nice chewy texture, and the chocolate chips add a delicious burst of flavor.
Princess Peach
[email protected]I love how easy these cookies are to make. I always have the ingredients on hand, so I can whip up a batch whenever I'm craving something sweet.
Mdbodrudoza Islam
[email protected]These cookies were a hit with my family! They're so delicious and chewy, and the chocolate chips add a perfect touch of sweetness. I'll definitely be making these again.