… Been there.
… Done that.
This may have been my gazillionth time making chocolate chip cookies but it’s the first time EVUH having cookies come out this thick.
With minimal spreading.
I mean. Min. A. Mal.
I like that.
since it has oatmeal in it, I suppose it’s deemed *healthy*.
Come to think of it, that might have contributed to it’s minimal spreading.
And the cooled, browned butter?
That method gave it a nutty-like flavor.
Down these puppies with a couple of glasses of Vitamin D and you’re set for the day.
- 2 cups plus 2 Tbsp. all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup oatmeal
- 12 Tbsp. unsalted butter
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 1-½ cups semi-sweet chocolate chips
- Pre-heat oven to 350°
- Place butter in a small saucepan over medium heat. Melt butter until brown specs start to appear at the bottom of the saucepan and until you have a nutty aroma. Set aside to cool completely.
- Line 2 cookie sheets with parchment paper.
- Stir together dry ingredients in a medium size bowl; set aside.
- Using an electric mixer, a KitchenAid with the paddle attachment, or by hand, mix the cooled butter and both sugars until fully combined.
- Beat in the egg, yolk and vanilla until combined.
- Add the dry ingredients and beat at a low speed ’til fully combined. Stir in the chocolate chips.
- Use ¼ cup to measure out and roll dough into a ball onto cookie sheets 2″ apart. (I used a #50 cookie scoop for these cookies)
- Bake approximately 12-14 minutes making sure to reverse the position of the cookie sheets during baking. Do not overbake.
- Let cookies cool on sheet long enough to lift without breaking. Cool completely on a wire rack. Keep in an airtight container.