Oatmeal Chocolate Chip Cookies
The MOST perfect Oatmeal Chocolate Chip Cookies! Gooey and soft on the center, just slightly crispy on the edges!
Servings: 12 people (3 cookies each)
Ingredients
- 8 oz unsalted butter softened
- 1 1/2 cup dark brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 3/4 cups old-fashioned oats
- 12 oz chocolate chips
- maldon sea salt flakes for dusting
Instructions
- Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for 1 hour.
- Using a 2 tablespoon scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into oven and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.
- Cool the cookies completely before packing up and storing in an air-tight container.