I used a recipe from my new baking cookbook, Baking Illustrated. It’s by America’s Test Kitchen, and I absolutely love their recipes because they always turn out amazing. You can buy a copy of Baking Illustrated here.
These Oatmeal Chocolate Chip cookies turned out excellent, tasty and very chewy and moist. Here’s how to make them:
1.5 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butted, softened but still cool
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old fashioned rolled oats
1.5 cups chocolate chips (or 1.5 cups raisins)
1. Heat the oven to 350 degrees. Line baking sheets with parchment paper (or spray with non-stick cooking spray).
2. Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.
3. Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.
4. Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and chocolate chips.
5. Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Pat the balls lightly so they are slightly flatter than a circle. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.
6. Bake until the cookie edges turn golden brown, 22 to 25 minutes. Let the cookies cool on the baking sheet for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cool at least 30 minutes.
Makes about 18 large cookies.
My tips: Make sure to use Old Fashioned Oats, not Quick Oats. Old Fashioned Oats are larger and give the cookies the best texture. The cookie balls are quite large, so I only put 6 per tray. Keep an eye on them in the oven, you don’t want to over bake. They should be a very light brown. I found the baking time to be about 16 to 18 minutes in my oven.