Yield: 22-24 cookies
Prep: 30 minutes, total time about 55 minutes
Ingredients
1/2 cup plus 6 tablespoons/197g unsalted butter, softened
3/4 cup/156g light brown sugar, tightly packed
1/2 cup/100g granulated white sugar
2 large eggs
1 tsp/5g vanilla extract
1 1/2 cups/210g all-purpose flour
1 teaspoon/7g baking soda
1/2 teaspoon/4g fine sea salt
3 cups/242g quick cooking oats
1 cup/177g semisweet chocolate chips
Additional semisweet chips, up to 1/2 cup/88g
How To
Heat oven to 350F. Line two baking sheets (or four, if you have them) with parchment paper.
In a large bowl, beat butter and sugars together at medium speed with an electric hand mixer until creamy.
Add eggs and vanilla; beat until combined.
In a medium bowl, whisk together flour, baking soda and salt. Add to butter mixture and beat until just combined.
Add oats and chocolate chips. Mix on low speed until oats are incorporated and chips are evenly dispersed.
Place one tablespoon of dough on a lined baking sheet and then place another tablespoon directly on top (this will be approximately 26g total). Stud dough with additional chocolate chips. Repeat process, spacing cookies 3-inches apart and place no more than 6 cookies total on each baking sheet.
Bake for 15 minutes or until light golden brown. Allow cookies to cool on pans for 5 minutes before transferring to a wire rack.
Cashew-caramel variation
1 dough recipe Puffy Oatmeal-Chocoalte Chip Cookies (above)
100g block soft caramel cut into 1/2-inch pieces
3 oz. whole unsalted roasted cashews
Fleur de sel
Make cookie batter and place on baking sheets as directed. Stud tops of cookies with caramel pieces and cashews in addition to the 1/2 cup chocolate chips. Bake for 12-15 minutes and sprinkle with pinches of fleur de sel directly after removing from the oven. Cool as previously directed.
In a large bowl, beat butter and sugars together at medium speed with an electric hand mixer until creamy.
Add eggs and vanilla; beat until combined.
In a medium bowl, whisk together flour, baking soda and salt. Add to butter mixture and beat until just combined.
Add oats and chocolate chips. Mix on low speed until oats are incorporated and chips are evenly dispersed.
Place one tablespoon of dough on a lined baking sheet and then place another tablespoon directly on top (this will be approximately 26g total). Stud dough with additional chocolate chips. Repeat process, spacing cookies 3-inches apart and place no more than 6 cookies total on each baking sheet.
Bake for 15 minutes or until light golden brown. Allow cookies to cool on pans for 5 minutes before transferring to a wire rack.
Cashew-caramel variation
1 dough recipe Puffy Oatmeal-Chocoalte Chip Cookies (above)
100g block soft caramel cut into 1/2-inch pieces
3 oz. whole unsalted roasted cashews
Fleur de sel
Make cookie batter and place on baking sheets as directed. Stud tops of cookies with caramel pieces and cashews in addition to the 1/2 cup chocolate chips. Bake for 12-15 minutes and sprinkle with pinches of fleur de sel directly after removing from the oven. Cool as previously directed.
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