Big Oatmeal Chocolate Chip Cookies

Adapted from modernhoney.com

Ingredients

• 1 cup butter, at room temperature
• 1 cup brown sugar
• 1/2 cups granulated sugar
• 2 large eggs
• 1 1/2 cup old-fashioned rolled oats
• 1 teaspoon cornstarch (I skip this – not necessary if using cake flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 cups all purpose flour
• 1/2 cup cake flour (makes cookies ultra tender – use all purpose flour for chewier)
• 1 1/2 cups chocolate chips -I like to use 1/2 cup semi-sweet, 1/2 cup milk chocolate, 1/2 cup white chocolate

Preheat oven to 375-F.

Mix the following together until light and fluffy (medium speed 3-4 in a stand mixer for 2-3 minutes.

1 cup butter

1 cup Brown Sugar

1/2 cup Sugar

Add:

2 eggs, one at a time, mixing well after each addition.

Add:

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

Add:

1 1/2 cup rolled oats

Mix in until just combined:

2 cups all purpose flour

1/2 cup cake flour

Stir in:

1 1/2 cups chocolate chips

Chill dough at least 15 minutes or overnight.

Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them 3.5 ounces. You will fit about 6 cookies on a cookie sheet.

Bake for 10-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Print Recipe

Big Oatmeal Chocolate Chip Cookies

Dessert, cookies

By modernhoney.com

Prep Time: 10 minutes – Cooking Time: 10-12 minutes

These are the best oatmeal chocolate chip cookies I have ever had!

Ingredients

• 1 cup cold butter cut into cubes (if you have a stand mixer you can use butter straight out of the fridge. If not, use softened butter)
• 1 cup + 2 tablespoons brown sugar
• 1/2 cups granulated sugar
• 2 large eggs
• 2 cups all purpose flour
• 1/2 cup cake flour
• 1 1/2 cup old-fashioned rolled oats
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 1/2 cups chocolate chips - If you can, use 1/2 cup semi-sweet, 1/2 cup milk chocolate, 1/2 cup white chocolate

Instructions

1

Use a light colored cookie sheet if you have one. In my experience, cookies spread more on dark metal.

2

Preheat oven to 375 degrees (convection if you have it.)

3

In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.

4

Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Stir in chocolate chips.

5

Chill dough for at least 15 minutes or overnight.

6

Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them 3.5 ounces. You will fit about 6 cookies on a cookie sheet.

7

Bake for 10-12 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.