My husband likes his chocolate chip cookies crispy, but my daughter and I crave a good soft cookie once in awhile so I decided to bake these with her for a party. While not a typical dessert to bring to a holiday party, they are great to serve to little ones who can grab them on their own.
These soft and chewy cookies are delicious and King Arthur Flour's 2015 recipe of the year. You can even substitute King Arthur Gluten-Free measure for measure flour in this recipe.
Before you start, you'll need to make sure your eggs are at room temperature and your butter softened. For the most part, we followed the recipe in the link, but we used salted butter and omitted the kosher salt. First, we beat together 1 cup of softened butter with 1 cup of light brown sugar and 1/2 cup of white sugar. Next, we added the 1 egg plus egg yolk and 1 tablespoon of vanilla extract. In another bowl, we measured 2 cups flour, 1 cup oats, 1 teaspoon baking powder, and 1 teaspoon baking soda. We whisked the flour mixture together and added to the wet ingredients. Finally, we stirred in 3 cups of chocolate chips. YUM!
We like BIG cookies, but we needed them to be easily packable so we settled for tablespoon sized scoops that yielded about 48 cookies. We baked for 12-17 minutes on parchment and let them cool on the baking sheet until they were sturdy enough to move to a cooling rack.
The cookies were a hit and I plan to make them again soon!
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