You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 best oatmeal chocolate chip cookies before baking it, and preferably up to 36.
Hint: It’s Warm And Has A Secret. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods. About UsNYT Cooking is a subscription service of The New York Times. This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang’ll come back for seconds so this big batch recipe is perfect. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. Stir in chocolate chips and nuts.
Drop by level tablespoonfuls 2 in. 10-12 minutes or until lightly browned. The recipe used just three ingredients: oats, butter and eggs. Fancier ingredients, such as sugar, vanilla, cinnamon, raisins, nuts and chocolate chips, were added to later recipes. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.