52 Weeks of Cookies (Week 4): Oatmeal Chocolate Chip Cookies

I made these cookies a week and a half ago to celebrate being finished with 6 weeks on service. I don't think I've ever felt so drained after 6 weeks of working in the hospital, but that's COVID for you...

Don't be fooled into thinking these are just any oatmeal chocolate chip cookies. The recipe from King Arthur was named their Recipe of the Year back in 2015, and when you take a bite, it's easy to see why. They strike the perfect balance between sweet and salty in a way that makes you want another, and another, and another. The texture is the perfect balance between crispy and chewy. The amount of chocolate chips is just right. They're perfect. 

Part of the joy of bringing these into work was watching people take one and then 5 minutes later, show up asking for more. I heard "These are really good!" more than a few times that day. They also make a lot of cookies, so we currently have 16 frozen dough balls in our freezer waiting for the next time we have a craving for something sweet. 

Oatmeal Chocolate Chip Cookies
(Recipe from King Arthur Flour)

  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1 cup (213 grams) light brown sugar, packed
  • 1/2 cup (99 grams) granulated sugar
  • 1 large egg, at room temp
  • 1 large egg yolk, at room temp
  • 1 tbsp vanilla extract
  • 2 cups (241 grams) all-purpose flour
  • 1 cup (99 grams) quick-cooking or old-fashioned oats (I used quick-cooking)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt (or 3/4 tsp table salt)
  • 3 cups (510 grams) semisweet chocolate chips

  1. Preheat oven to 325 degrees F. Grease or line a baking sheet with parchment paper. 
  2. Beat together the butter, brown sugar, and granulated sugar until smooth. 
  3. Beat in the egg, egg yolk, and vanilla.
  4. Whisk together the flour, oats, baking powder, baking soda, and salt in a medium bowl. Add to the butter mixture and mix to combine. 
  5. Stir in the chocolate chips. 
  6. Scoop your cookies onto the tray (I used a tablespoon cookie scoop which made about 50 cookies), leaving about 1 1/2" between cookies. 
  7. Bake for 12-17 minutes, or until cookies are light golden brown with slightly darker edges. 
  8. Remove the cookies from oven and transfer to cooling racks. Enjoy!

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