The Best Chocolate Chip Cookies
National Cookie Day just got better with these soft, chewy chocolate chip favorites!
Equipment
- Sheet pans
Ingredients
- 1 cup butter, softened to room temperature (2 sticks)
- 1 cup packed brown sugar
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 1 cup whole oats, powdered in a blender
- 1½ cups semisweet chocolate chips (or chips of your choice)
Instructions
- Heat over to 375 degrees. Line baking sheets with parchment paper and set aside.
- In large bowl, beat butter with electric mixer until smooth. Add both sugars and beat until creamy and smooth, about a minute.
- Add eggs and vanilla and beat until smooth.
- In small bowl, whisk together flour, baking soda, baking powder, and salt. Add to butter mixture and beat until just blended.
- Next add powdered oats and beat until just blended.
- Use a wooden spoon to mix in chocolate chips.
- Roll into 1¼" balls and space about 2" apart on parchment-lined baking sheet.
- Bake 8 minutes and DO NOT OVERBAKE! Cool on baking sheets for 5 minutes before moving to cooling rack to cool completely. Store in airtight container.
Notes
- Cookie dough freezes well. I recommend rolling into balls and freezing on a cookie sheet. Once frozen, transfer frozen cookie dough balls to a zipper bag and freeze for up to 2 months. When ready to bake, only thaw as many as you wish to bake. I love to have cookie dough on hand for when we have guests stop by or we just want warm cookies straight from the oven but not an entire batch.