Oatmeal Chocolate Chip Cookies
These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they’ll need a few more minutes to turn golden brown.
- Serves: 2 persons
- ¾cup/100 grams all-purpose flour
- ½teaspoon baking soda
- ½teaspoon fine sea salt
- 8tablespoons/114 grams unsalted butter, softened
- ½cup/94 grams packed brown sugar
- ¼cup/59 grams granulated sugar
- 1large egg, at room temperature
- 2tablespoons heavy cream or milk
- 2teaspoons pure vanilla extract
- 1 ¼cups/134 grams old-fashioned rolled oats
- 1cup/189 grams semi-sweet chocolate chips
- ½cup/63 grams chopped pecans or walnuts (optional)
Step 1Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Step 2Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
Step 3Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
Step 4Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.