Chocolate Chip Oatmeal Cookies

2 sticks (8 ounces) unsalted butter, at room temperature
1 cup light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups (or 1 bag) semisweet or bittersweet chocolate chips

Heat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease.

Beat together the butter and sugars until smooth. Add the egg, egg yolk, and vanilla one at a time, beating well after each. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.

Scoop the dough by tablespoons onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies. Bake the cookies for 12 to 15 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan. Remove the cookies from the oven and, as soon as they're set enough to handle, transfer them to racks to cool.

Makes about 35 cookies.


From King Arthur Flour website