My Favorite Oatmeal Cookies

Active time: 20 minutes | Bake time: 13 minutes | Yield: 36 cookies

Ingredients:

• 226g (2 sticks / 1 cup) butter, softened

• 200g (1 cup) brown sugar

• 50g (¼ cup) granulated sugar

• 2 large eggs, room temperature

• 2 tsp vanilla bean paste (or vanilla extract)

• 180g (1 ½ cups) all purpose flour

• 12g (1 tbsp) powdered sugar

• 1 tsp baking soda

• ¾ tsp cinnamon

• ½ tsp salt

• 240g (3 cups) rolled oats

• 360g (2 cups) chocolate chips

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. In a large bowl, cream butter with a spatula or with an electric mixer with a paddle attachment until light and creamy.

3. Add brown sugar and granulated sugar; cream into butter until very well combined.

4. Mix in eggs and vanilla until incorporated.

5. Add flour, powdered sugar, baking soda, cinnamon, and salt; fold in until mostly incorporated, but some flour is still visible.

6. Fold in rolled oats and chocolate chips. As you fold them in, the dry ingredients will continue to incorporate, this helps prevent over-mixing.

7. Divide dough into 45g portions (2 tbsp), place on a baking sheet lined with parchment paper, spread about 2 inches apart.

8. Bake for 12-15 minutes until lightly browned around the edges, but still light in the center.

9. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.