Tips for less experienced bakers: Let the butter soften until room temperature by letting it set on the counter for 30-60 minutes ahead of time. Cutting the stick of butter into slices will help it warm faster. OR do the microwave cheat, put in the microwave at 50% power for 15-20 seconds. Room temperature butter will almost “take your fingerprint” when pressed with an index finger. The butter will still be firm enough to resist your touch, but soft enough to leave the imprint of your finger. If you press and your finger actually sinks into the butter – too soft.
Be sure to pack the brown sugar – that is, press it tightly into the half cup measure until it is level with the top. Yes, you can lightly grease or spray the baking sheet if you want. Parchment paper will slightly absorb the grease from the cookies and keep them from spreading and becoming too thin. And it reduces clean up.
Cookies are done with they have puffed a bit and lost the raw, shiny look and are golden around the edges. After removing cookies from the oven, let them set on the baking sheet to firm up and finish cooking internally, before removing to a cooling rack. I usually poke them with a finger to see if they are firm enough to move. Don’t wait longer than two or three minutes or the cookies will overbake!
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 egg, beaten
- 2 teaspoons vanilla extract
- ¾ cup all purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup old fashioned rolled oats
- 1 cup semi sweet chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 350 degrees
- Line baking sheets with parchment paper.
- Using mixer on medium speed OR by hand, cream butter , brown sugar and granulated sugar until smooth, light colored and fluffy.
- Add egg and vanilla. Beat until creamy
- In a separate bowl, mix together flour, oatmeal, baking powder, baking soda and cinnamon. Add dry ingredients to wet in mixing bowl. Stir until combined.
- Add chocolate chips, stirring to evenly distribute chips.
- Scoop dough onto lined baking sheet. Use a cookie scoop OR a tablespoon to make walnut sized mounds of cookie dough about two inches apart.
- Bake for 11-14 minutes or until lightly browned.
- Cool on sheet for 5 minutes, then remove to cooling rack.
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