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
