oatmeal + chocolate chips = nummy, yummy cookie!

i buy a lot of products from king arthur flour‘s catalog. it’s a really good thing that they’re located in vermont, because if they were closer to seattle, i’d be making pilgrimages there weekly. oh, who are we kidding, i’d be there daily. discovering new, ‘must-have’ products on each visit.

and though i visit their web site often, i usually just fawn over their delicious looking recipes. i’ve got so many cookbooks and family recipes, that i tend to be overwhelmed by the ‘try this recipe’ pile that sits on my end table – and on my laptop monitor.

but i couldn’tresist when king arthur flour said this was the ‘2015 recipe of the year’. who was i to question the wisdom of bakers far savvier and more knowledgeable than me?

so, i gave it a go, tweaking a little bit here and there, and decided that this was a pretty amazing cookie!

great taste, great texture, and ease of baking – the trinity of the perfect cookie. so, with a few tweaks (changed semisweet chips to dark chocolate chips, as well as upping the amount from 3 cups to 3.5 cups, and added a bit more vanilla), i present to you this award-winning recipe direct from king arthur flour – with a little bit of ‘tweak’ added with love, from me.

and as a side note: king arthur flour suggests using these cookies for ice cream sandwiches! awesome idea, if you ask me! i’m on my way to get some ice cream right now!

chewy chocolate chip oatmeal cookies

(original recipe from king arthur flour, and can be found here: http://www.kingarthurflour.com/recipes/chocolate-chip-oatmeal-cookies-recipe


1 cup unsalted butter, at room temperature

1 cup light brown sugar, packed

1/2 cup granulated sugar (do not use baker’s sugar. the fineness of the grain will affect the texture)

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 1/2 tablespoons of vanilla extract

2 cups of unbleached all-purpose flour

1 cup old-fashioned oats

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

3 1/2 cups dark chocolate chips



  1. preheat oven to 325 degrees. line cookie sheets with parchment paper
  2. beat together butter and sugars until smooth.
  3. add the vanilla and egg, beating until smooth.
  4. add the egg yolk, beating until smooth.
  5. in a separate bowl, whisk together flour, oats, baking powder, baking soda and salt.
  6. add dry ingredients to the butter/egg mixture, mixing until all ingredients are combined. scrape bottom and sides of bowl, then mix again briefly. do not overbeat, or your cookies may become tough (not Bronx tough, just not as chewy!)
  7. stir in the chocolate chips
  8. using a tablespoon scoop, scoop the dough onto the prepared baking pans. be sure to leave about 2″ between each cookie mound.
  9. bake for 12-16 minutes, until cookies are a light, golden brown with slightly darker edges. the middles may still look shiny, but as with most cookies, they’ll continue to bake when cooling them on their pan.
  10. Remove from oven, wait about 4 minutes, then transfer them to a wire rack to cool completely.

<yield: about 50 cookies>

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