Amber’s Favorite Chocolate Chip Cookies
Amber’s Favorite Chocolate Chip Cookies
Slightly crisp on the outside, soft and chocolate-y on the inside, Amber’s Favorite Chocolate Chip Cookies will, without a doubt, satisfy that cookie craving. Perfect for a weekend dessert, a special occasion, a meal train, or just because!
What Makes This Recipe Special?
These Chocolate Chip Cookies have oats which I think give them the best texture. I like the amount of dough this recipe makes (enough for 18-20 large cookies). I usually bake up one cookie-sheet-full right after making the dough, and then put the rest in the fridge. It’s my husband and I’s best habit to always have cookie dough on hand in the fridge, but probably one of our favorites?
I also love this recipe because it’s adapted from my Aunt Cindy’s food blog, Can I Get That Recipe? I simplified a few ingredients from her Turtle Cookies (these are also AMAZING and worth a try for sure) a few years back when I was trying to narrow down and find my favorite chocolate chip cookie recipe. Well, these won for me and I’ve made them on repeat ever since!
Ingredients & Supplies
To make Amber’s Favorite Chocolate Chip Cookies you’ll need the following ingredients:
- Butter
- Brown sugar
- White sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Rolled oats
- Semi-sweet chocolate chips
To make Amber’s Favorite Chocolate Chip Cookies you’ll need the following supplies:
- Stand mixer with paddle attachment (or hand mixer with large bowl)
- Large cookie sheet
- Large cookie scoop
- Rubber spatula
- Parchment paper
- Oven
- Cooling rack
Amber’s Favorite Chocolate Chip Cookies: Let’s Get Cooking!
Cream the *softened butter with both the brown and the white sugar together in a **stand mixer with the paddle attachment. Let it mix on medium speed until the color has lightened and it is whipped and fluffy-looking, about 1-2 minutes (see photo above for example).
*A moment for the eggs my mother-in-law dropped off from her chickens. So purdy.
Using a rubber spatula, scrape down the sides of the bowl, and give it a good mix scraping the bottom of the mixing bowl as well. Add the eggs. Mix until well incorporated. Scrape down the sides again.
Add the vanilla, salt, and baking soda. Mix until incorporated. Scrape down the sides again. Also, scrape the bottom of the bowl to give it all a good mix by hand to make sure the dough is smooth and the ingredients are evenly distributed.
*A moment for my helper.
Add the flour 1 cup at a time, mixing until just combined.
Add the oats and chocolate chips. Mix until just combined throughout the dough. Do not over-mix or your cookies will turn out tough.
*A moment for my other helper.
Line a large cookie sheet with parchment paper. Using an ice scream scoop, scoop 8 evenly shaped mounds of dough onto the cookie sheet. If you do not have an ice cream scoop, make each dough ball roughly 3 tablespoons.
Bake for 14 minutes, until lightly browned on edges. Cool on cookie sheet for 5 minutes, then transfer to a cooling rack.
TIP: If you want your cookies to look extra pretty, immediately after taking them out of the oven gently press in a few chocolate chips into the tops.
Store the extra dough in a sealed container in the fridge for up to 2 weeks.
Enjoy!
Amber’s Favorite Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) butter, softened I prefer salted butter
- 1 cup packed brown sugar I prefer dark brown sugar for a richer flavor
- 1 cup white sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 cup rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°.
- Cream the *softened butter with both the brown and the white sugar together in a **stand mixer with the paddle attachment. Let it mix on medium speed until the color has lightened and it is whipped and fluffy-looking, about 1-2 minutes (see photo above for example).
- Using a rubber spatula, scrape down the sides of the bowl, and give it a good mix scraping the bottom of the mixing bowl as well. Add the eggs. Mix until well incorporated. Scrape down the sides again.
- Add the vanilla, salt, and baking soda. Mix until incorporated. Scrape down the sides again. Also, scrape the bottom of the bowl to give it all a good mix by hand to make sure the dough is smooth and the ingredients are evenly distributed.
- Add the flour 1 cup at a time, mixing until just combined.
- Add the oats and chocolate chips. Mix until just combined throughout the dough. Do not over-mix or your cookies will turn out tough.
- Line a large cookie sheet with parchment paper. Using an ice scream scoop, scoop 8 evenly shaped mounds of dough onto the cookie sheet. If you do not have an ice cream scoop, make each dough ball roughly 3 tablespoons.
- Bake for 14 minutes, until lightly browned on edges. Cool on cookie sheet for 5 minutes, then transfer to a cooling rack.
- Store the extra dough in a sealed container in the fridge for up to 2 weeks.