Oatmeal and chocolate chips are a wonderful combination. Especially when you use the giant chocolate chips from Ghirardelli! You must try these! You get big chocolate chips in every bite. I love the bittersweet taste against the sweet cookie. Enjoy!
Oatmeal Chocolate Chip Cookies
1 cup (2 sticks) butter
1 cup dark brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
1 tbsp vanilla extract
2 cups flour
1 cup quick-cooking oats
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
3 cups Ghirardelli Bittersweet Double Chocolate Chips
Preheat the oven to 325 degrees.
Line a baking sheet with parchment paper.
Beat the softened butter and sugars with an electric mixer until light and fluffy, about 3 minutes.
Add in the egg, egg yolk, and vanilla and mix until combined.
In a separate bowl, whisk together the dry ingredients (except the chocolate chips).
Add the dry ingredients to the butter, sugar, and egg mixture, and mix until combined.
Add in the chocolate chips and mix until just combined.
Drop the cookie dough by 1/4 cup scoops onto the baking sheet.
Bake at 325 degrees for about 15 minutes or until they begin to turn light brown around the edges.
Remove from the oven and leave on the baking sheet for 5 minutes to set. The best!
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