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Oat Chocolate Chip Cookies

Isabel Eyer -

Recipe by Averie Cooks (see original here) | Makes 11 -12 cookies

Ingredients

  • 1 large egg
  • 115 g unsalted butter
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups old-fashioned raw whole rolled oats (not instant or quick cook)
  • 3/4 cup flour
  • pinch cinnamon, added to taste
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1 heaping cup chopped dark chocolate (large chunks)
    (1/2 cup nuts, optional and to taste)

Method

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed (very light in colour) and well combined, about 4 minutes (by hand: beat for several minutes until very light in colour)
  2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute (by hand: beat about 2 minutes)
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, optional nuts, and beat on low speed until just combined, about 30 seconds.
  4. Chill dough for at least 2 hours. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  5. Using a tablespoon or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly.
    Tip: Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  6. Preheat oven to 180° Celcius, line a baking sheet with parchment paper. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Storage/Freezing:

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.