- 1 1/2 cups old-fashioned oats
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon kosher salt (plus more for finishing)
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups semi-sweet chocolate chips
Serves: 20 cookies
Preheat oven to 350°F.
In a food processor, process oats until they become a very coarse flour.
In a bowl, whisk together processed oats, flour, baking soda, baking powder and salt.
In another bowl, mix together brown sugar and granulated sugar. Mix it with your hands (or a spoon) until the mixture becomes a light, fluffy mix.
In the bowl of a stand mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to low, add the eggs and gradually increase the speed until you’re on the highest setting. Reduce the speed back to low and add vanilla. Add in dry ingredients 1/4 cup at a time in 1-minute intervals. Once all of the dry ingredients is added, beat for a minute or two just to make sure the ingredients are very well-mixed. Turn off the mixer and remove the bowl from the stand mixer.
Add in the chocolate chips and mix by hand to incorporate.
Scoop cookie dough onto a parchment-lined sheet tray using the medium-sized scoop. Bake for 6 minutes, rotate the cookie sheet and bake for another 6 minutes or until golden brown on top but still slightly soft in the middle. Remove the trays from the oven on to cooling racks, do not remove cookies from tray. Sprinkle with a little extra salt and let cool on trays for 15-20 minutes before removing cookies from tray.