Oatmeal Chocolate Chip Cookies
Crispy on the outside, chewy and gooey on the inside melt-in-your-mouth oatmeal chocolate chip cookies. They're a fan favorite around here - and for good reason!
Ingredients
- 1 cup old-fashioned oats
- 1 cup chopped pecans
- 1 cup unsalted butter at room temperature
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 Tbsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 cup semisweet chocolate chips
- Coarse sea salt (optional)
Instructions
- Preheat oven to 350°F. Spread oats and pecans in an even layer on a large rimmed baking sheet. Bake 10 minutes or until toasted and fragrant; cool on pan.
- Meanwhile, beat butter and sugars on high speed in the bowl of a stand mixer fitted with the paddle attachment (or use hand mixer) until fluffy, about 5 minutes.
- Add eggs and egg yolks, one at a time, beating well after each addition. Beat in vanilla.
- Combine flour, baking powder, baking soda, and salt in a large bowl. With the mixer running on low speed, gradually beat into butter mixture until blended. Do not overmix.
- Stir in oats, pecans, and chocolate chips. Cover dough and chill at least 30 minutes or up to 3 days.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop dough using a 2 oz cookie dough scoop 2-inches apart onto prepared baking sheets.
- Bake 12 to 15 minutes or until edges are golden brown.