Oatmeal Chocolate Chip Cookies
To make perfect cookies, I’ve got three tips: First, cream the butter and sugar really really well. Second, after adding the dry ingredients just stir to combine; don’t overmix. Lastly, use a cookie scoop to make the cookies uniform in size. These cookies freeze really well….if you actually have any leftovers.
Ingredients (makes 4 dozen):
2 sticks butter, room temperature
1 cup brown sugar
1 cup sugar
2 eggs, lightly beaten
2 tsp. vanilla
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups oats
12 oz. semi-sweet chocolate chips
1 cup toasted nuts, pecans or walnuts
Preheat the oven to 350 degrees. Line sheet pans with parchment paper.
In the bowl of a standing mixer, cream the butter with the sugars until light and fluffy. Add the eggs, one at a time, then add vanilla.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the butter mixture and mix until just combined. Stir in the oats and chocolate chips and nuts. Using a scoop or tablespoon, shape the dough into balls, and place on sheet pan. Bake in preheated oven for about 11 minutes. Remove from oven and let cool.