Chewy Chocolate Chip Cookies

3 sticks Unsalted Butter, softened

1 1/2 cups Light Brown Sugar

1 1/2 cups Sugar

3 Eggs, room temp is best

4t (or 1T+1t) Vanilla

3 1/3 cups Bread Flour (I prefer King Arthur's)

3/4 Cup Oats

3t Baking soda

1/2t Cinnamon

2t Salt

4 cups Chocolate Chips (I prefer varied sizes, i.e. chunks and chips, chips and minis)

Preheat oven to 350º

Mix white sugar, brown sugar, and butter until well creamed together. 

I measure my vanilla into the eggs, add that next, mix well.

While that is mixing, place oats in food processor and blend until fine.

Mix all dry ingredients, minus chips, together.

Add dry to wet, mix JUST until it comes together. Over-mixing is serious, don’t do it.

Add chips and FOLD in until well incorporated. 

Then I use a cookie scoop. If you make cookies more than once a year, it’s worth it. Makes things SO much faster, and helps uniform baking. Otherwise use a tablespoon and make dough balls roughly the same size to where 12 will fit on a cookie sheet with 2ish inches between each cookie.

Pop them into the fridge for 15-20 minutes (this helps prevent too much spreading), then into the oven for 13 minutes, or just until edges start to brown. 

And I mean even like BARELY darker than the rest of the cookie. At the first sight of a nice tan, little glow, pull them out. 

Let them cool 10 minutes ON the cookie sheet, then move to cooling rack. 

Get one of these, too, if you don’t have one. Any food that gets soggy bottoms, i.e. fried anything, cookies, quesadillas, large amounts of pancakes... use a cooling rack. 

If you like chewy cookies, you need to under-bake a bit. For my oven, on convection, 13 minutes is perfect. Do a couple test cookies if needed, temps vary oven to oven. 

Also, PLEASE, bake cookies on a silpat. Get a silpat. Get two silpats. Did I mention silpats? Don’t have one? Use parchment (blah). But get on amazon and order a silpat for next time. Two of them. Your cookies will have the most uniformly beautiful bottoms ever. Do it. 

No one is paying me to say get these products. They should, but they aren’t. They just make baking/cooking faster, better, and easier. You should have them. 

Yields approx 5 dozen. I portion and freeze so I can quickly bake 3 or 4 for a special treat every once in while. Or grab one and have cookie dough alone in the laundry room. Either way. Make 'em.

Portioned and ready to freeze for an hour before transferring to a freezer safe container. Noms.