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.
Notes
*If your butter is not softened and at room temperature, pop it in the microwave for about 8-10 seconds to soften it. Do NOT melt the butter. This will not yield a good texture for your cookies.
**If you don't have a stand mixer, you can easily use a hand mixer.