Oatmeal Chocolate Chip Cookies

I've been meaning to add some of our favorite foods to this blog for awhile, so you'll probably see a sudden influx of posts from me on here. Hopefully your families will enjoy some of these as well!

These Oatmeal Chocolate cookies are too die for. By far my favorite cookie of all time. They're huge, chewy and soft in the middle and a little big crisp on the outside. The recipe probably seems pretty finicky, but the end results are worth it!

*My notes on the recipe: You do need to make them as big as it says if you want the crisp edges and chewy middle. Dark brown sugar does make a better cookie, but I've used regular brown sugar with good results as well. We also usually use chocolate chips since we usually have them on hand, rather than the semi-sweet chunks, but the chunks are a little better. Old fashioned oats are also a must. Don't substitute instant. Watch them closely! If you over bake them you might as well chuck them in the trash.

1 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon cinnamon
1 1/4 cups old-fashioned rolled oats
8 ounces semi-sweet chocolate, chopped into chunks
or
1 1/2 cups chocolate chips
12 Tablespoons (1 1/2 sticks) unsalted butter, softened but still cool
1 1/2 cups packed dark brown sugar
1 large egg
1 teaspoon vanilla

1. Adjust oven racks to upper and lower-middle positions; heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. Whisk flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a second medium bowl, stir together oats and chocolate.
3. In a standing mixer beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down the sides of the bowl and add egg and vanilla and beat on medium- low speed until fully incorporated, about 30 seconds. Scrape down the bowl; with the mixer running on low speed add flour mixture; mix until just combined about 30 seconds. With mixer still running on low gradually add oat and chocolate mixture; mix until just incorporated. Give the dough a final stir by hand to ensure no flour pockets remain.
4. Using a 1/4 measure, divide dough into 16 equal portions, then roll into balls. Stagger 8 balls per cookie sheet and flatten gently to about 1 inch thickness. Bake both baking sheets 8 minutes, rotate them front to back and top to bottom and bake an additional 9 minutes longer. Watch them closely! Remove when the edges are set up but the fissures are still wet and raw looking. Cool 5 minutes on the cookie sheet, then move to a wire rack to cool completely.

Adapted from Cooks Illustrated