Oatmeal Chocolate Chip Cookies
The MOST perfect Oatmeal Chocolate Chip Cookies! Gooey and soft on the center, just slightly crispy on the edges!
Servings: 12 people (3 cookies each)
- 8 oz unsalted butter softened
- 1 1/2 cup dark brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 3/4 cups old-fashioned oats
- 12 oz chocolate chips
- maldon sea salt flakes for dusting
Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for 1 hour.
Using a 2 tablespoon scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into oven and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.
Cool the cookies completely before packing up and storing in an air-tight container.