My favorite 5-year-old neighbor came over to make cookies last night. And, bonus, she wanted to make my favorite kind—oatmeal chocolate chip without nuts! I’d never made these before, but this simple recipe turned out just right. The cookies were thick and chewy in the middle but golden and crisp on the edges. Yum.
Oatmeal Chocolate Chip Cookies
Adapted from Brown Eyed Baker
Makes 2½ dozen cookies
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1½ cups semisweet chocolate chips
- Preheat the oven to 350 degrees.
- Whisk the flour, baking powder, and salt in a small bowl; set aside.
- Using a mixer, cream together the butter and sugars on medium speed until light and fluffy. Beat in the eggs and then the vanilla.
- Stir in the flour mixture with a wooden spoon or a spatula, then stir in the oats and chocolate chips.
- Using 2 tablespoons per cookie, roll the dough into balls and evenly space them on the cookie sheet. Bake until the cookie edges are just golden brown, but the middles are still pale, about 13 to 15 minutes, rotating the sheet from front to back halfway through the baking time. Cool the cookies on the baking sheet for 2 minutes, then transfer to a cooling rack to cool. Stored in an airtight container at room temperature.