Chocolate Chip Cookie Recipe From Rebecca LaMalfa
Prep Time:
Cook Time:
40 minutes
Servings:
2 ½ dozen cookies
Ingredients
  • Old-fashioned rolled oats, 2½ cups
  • All-purpose flour, 2 cups
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Kosher salt, ½ teaspoon
  • Unsalted butter, 2 sticks (at room temperature)
  • Light brown sugar, 1 cup (lightly packed)
  • Granulated sugar, ½ cup
  • Large eggs, 2
  • Vanilla extract, 1 teaspoon
  • Semisweet chocolate chips, 2 cups
Directions
  1. Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper and set aside. To the bowl of a food processor, add the: Old-fashioned rolled oats Pulse the oats until semi-fine--there should be a few larger bits, but most of the oats will be finely ground, about twelve 1-second pulses. Add the oats to a large mixing bowl. Set a fine-mesh sieve over the bowl, and to it add the: All-purpose flour Baking soda Baking powder Sift the flour mixture over the oats. To the flour mixture add the: Kosher salt Use the whisk to combine the dry ingredients.
  2. To the bowl of a stand mixer fitted with the paddle attachment, add the: Room-temperature unsalted butter Light brown sugar Granulated sugar Beat the mixture on medium-low speed until combined. Increase the speed to medium-high and beat until airy and pale in color, about 2 minutes. Reduce the mixer speed to medium-low and add: 1 large egg Once the egg is well incorporated, stop the mixer and use a rubber spatula to scrape down the bottom and sides of the bowl. Turn the mixer back on to medium-low and add the remaining: 1 large egg Once the egg is incorporated, add the: Vanilla extract Beat on medium speed until well combined. Reduce the mixer speed to low and add the: Flour-oat mixture Once the flour-oat mixture is mostly combined, add the: Semisweet chocolate chips Mix just to combine the chips. Turn off the mixer and scrape down the bottom and sides of the bowl.
  3. Use a large spoon to divide the cookie dough into 12 pieces about the size of a golf ball, rolling the dough in your hands to make a well-formed ball. Set the cookies about 2 inches apart on the parchment-paper-lined baking sheet and bake for 6 minutes. Rotate the baking sheet and bake until golden-brown around the edges and still soft in the center, about 6 minutes longer.
  4. Remove the baking sheet from the oven and let the cookies cool on the baking sheet until set, about 5 minutes. Use a metal spatula to transfer the cookies to the wire rack to cool completely. Repeat with the remaining cookie dough. The cookies keep for up to 3 days stored at room temperature in an airtight container. (The cookie-dough balls can also be frozen on a baking sheet, then transferred to a resealable freezer bag and frozen for up to 3 months before baking.)