Homemade oatmeal chocolate chip cookies are betterevery time.
The recipe also calls for oats, which lend tenderness and texture.
The result is extra chewy, unforgettable, and tastes totally homemade in the best way.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Then, transfer scooped cookie dough balls to a ziplock bag to store in the freezer.
To bake from frozen, add an extra 3 to 5 minutes of cooking time.
They’ll be best eaten before 3 days.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
After that, they may start to get a bit tough or extra crunchy.
)all-purpose flour
1/2cupuncooked quick-cooking oats
1tsp.baking powder
1/2tsp.baking soda
1 1/2cupsbittersweet chocolate chunks (about 12 oz.)
1/2cupsemisweet chocolate chips(about 4 oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add eggs, 1 at a time; beat until well combined after each addition.
Beat until fluffy, about 1 minute.
Make cookie dough:
Gradually add to butter mixture, beating until well blended.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Stir in chocolate chunks and chocolate chips.
Bake cookies:
Preheat oven to 375F.
Serve warm, or transfer cookies to wire racks to cool completely, about 20 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
