The Cookie of Which I Cannot Get Enough

I should have told you about this cookie a long time ago. I’m sorry. I’ve made these cookies at least a dozen times in the past year, and every time, they satisfy all the right cravings. They’re salty, sweet, crispy on the edges, soft on the inside, with gooey chocolate discs and hearty rolled oats that give a substantial heft to these beauties. In my opinion, the sheer joy these cookies bring is really only rivaled by the straight-up chocolate chip cookies I make (I won't make you wait too long for that recipe), a Call Me Maybe cover, and this McSweeney's article in which Cookie Monster searches deep within himself and asks, "Is Me Really Monster?"

The cookies come together quickly (thanks to my stand mixer and lots of practice with this recipe) but mostly because these cookies are AMAZING. Of course, unbaked dough freezes beautifully in little pre-proportioned spheres. If I’m being honest--and I am, here--if I ever do freeze some of them, I bake them no more than 48 hours later, because we eat all of the first-baked cookies very, very quickly. Me know. Me have weakness.

Oatmeal Chocolate Chip Cookies

Adapted from Cooks Illustrated

1 cup (5 ounces) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, softened
1 cup (7 ounces) granulated sugar
1/4 cup packed (1.75 ounces) light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups (9 ounces) old-fashioned rolled oats (not the quick-cook kind)

6 ounces bittersweet chocolate chips (Ghiradelli makes flat, disc-shaped chips that melt dreamily)

1/2 teapoon flaky sea salt (like Maldon or fleur de sel) for sprinkling on top

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 

In a medium bowl, whisk the flour, baking powder, baking soda, and table salt.

With a mixer, beat the butter and sugars until light and fluffy. Scrape down the bowl, then add the egg and vanilla and beat until incorporated. Scrape down bowl again and add the dry ingredients, mixing just until blended and smooth. Gradually add oats and chocolate and mix until incorporated.

Scoop out the dough in portions of about 2 tablespoons. Roll between palms into UFO-shaped disc/ball hybrids, then place on the baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness. Sprinkle a little salt on them, just for good measure. Bake until cookies are deep golden brown, about 12 to 14 minutes, rotating baking sheet halfway through to promote even browning. 

Me no monster. Me share recipe!

*If you freeze the dough into balls or discs, you don't have to defrost them before baking.  Just add a couple of minutes to the baking time and watch them closely.