How many chocolate chip recipes can one person have on their blog before it’s considered excessive? 5? 8? 10?
** ahem **
I recently discovered that I have 14 different chocolate chip cookie recipe variations on this site. And in the process of reviewing them, I also realized that each one of them is equally delicious in their own right, which explains why I almost never make the same recipe twice. There are exceptions, of course, but I’m always game to explore another version of something containing copious amounts of chocolate.
And these did not disappoint! Loaded with chocolate, and perfectly chewy, I really enjoyed them. Big thanks to Katrina for posting this recipe 🙂
Having said all that, of course, I already have another recipe bookmarked and ready to try.. my chocolate addiction knows no boundaries……
Chocolate Chip Oatmeal Cookies – adapted from Katrina
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 cup quick cooking oats (or old fashioned)
- 1 tsp baking powder
- 1 tsp baking soda
- 18 ounces chocolate chips
Preheat oven to 325 degrees F. Line baking sheets with parchment paper. Put the butter and sugars in the bowl of a stand mixer and beat until well combined, about 2 minutes. Add the eggs and vanilla and beat well. Scrape sides of bowl. In a separate bowl, whisk together all the dry ingredients. Add them to the creamed mixture and beat together just until combined. Scrape sides of bowl and stir in the chocolate chips.
Scoop cookie dough onto baking sheets spacing them about 2 inches apart. Bake for 10 minutes, cookies will be browned on the edges and still a little doughy on the insides. Remove from oven and let sit on baking sheet for 5 minutes, they will set up and the centers will bake a little more on the hot sheet. Move the cookies to a wire rack to cool completely. Makes about 30 cookies.