Crunchy Chocolate Chip Oatmeal Cookies. Homemade recipe for a thin and crispy cookie.
Crunchy Chocolate Chip Oatmeal Cookies
- 1 cup unsalted butter at room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 cup quick cooking oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups semisweet chocolate chips
Preheat the oven to 325°F.
Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
Beat together the butter and sugars until smooth.
Beat in the egg, egg yolk, and vanilla.
Stir together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
Mix until thoroughly mixed. Scrape the bottom and sides of the bowl, and mix briefly.
Stir in the chocolate chips.
Use a tablespoon cookie scoop (4 teaspoon) will make 50 medium (2 3/4" to 3") cookies.
Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.
Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges.
Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
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