Oatmeal Chocolate Chip Cookies

Thick, chewy, and soft, these oatmeal chocolate chip cookies are bursting with ooey gooey chocolate goodness that everyone will love.

Ingredients

• 1 3/4 cups (222 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
• 1 1/4 cups (250 grams) packed dark brown sugar
• 3/4 cup (150 grams) granulated sugar
• 2 large eggs plus one egg yolk, at cool room temperature
• 1 teaspoon vanilla extract
• 3 cups (297 grams) old-fashioned rolled oats
• 1 1/2 cups (255 grams) semisweet chocolate chips

Directions

Preheat the oven to 350°F. Line large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed, gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips.

Using a large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.

Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. If you prefer a slightly softer cookie, bake about 12-13 minutes, or until the edges are slightly brown but the middle still looks underdone (will firm up while cooling). Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.