Everyone loves a good chocolate chip cookie. Am I right?? =) I already have several(read–> 20!!!) different versions here on the blog (here, here, here, here, here, here, here, and here!), but one can never have too many chocolate chip cookie recipes, right? I’ve made these Toasted Oatmeal Chocolate Chip Cookies several times and they are always a hit. I love the slightly nutty flavor that you get from toasting the oats and it only takes a couple extra minutes (perfect for when your spouse doesn’t like nuts…how?? I just don’t understand haha #nutlover). I baked these up, ate one, and sent the rest to work with Jason. I didn’t trust myself – even though this recipe doesn’t make a ton of cookies, only about 18 =). The hardest part is letting the dough chill for a couple hours (or overnight) but it’s worth it. I promise. You will have perfect, thick and chewy cookies with slightly crispy edges. And if you can find Hershey’s Special Dark chocolate chips, I highly recommend! Yay for cookie season!! Enjoy!
Toasted Oatmeal Chocolate Chip Cookies
1-1/4 cups old fashioned oats
1-1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, at room temperature
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup semi-sweet chocolate chips (I like Hershey’s Special Dark)
1. Preheat oven to 350 degrees. Spread the oats evenly on an ungreased baking sheet. Place in the oven for 7-10 minutes, stirring once.The oats will turn light brown and have a nutty aroma. Remove from oven and let cool.
2. In a medium bowl whisk together the flour, salt, baking powder, and baking soda. Set aside.
3. Using a mixer, beat the butter and sugars together until smooth and creamy. Mix in the egg and vanilla. Slowly add the dry ingredients. Mix until just combined. Stir in the toasted oats and chocolate chips. Cover with plastic wrap and chill dough 2 hours or overnight.
4. Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside. Using a 1-1/2 tbsp scoop, place dough on prepared cookie sheet. Bake for 8-10 minutes or until light golden brown around the edges. Let cookies cool on the baking sheet for two minutes. Transfer to a cooling rack and cool completely
*adapted from Two Peas and Their Pod
