One of my favorite baking books is The Good Cookie book which was given to me a long time ago. This is my “go to” cookie book and I have used it time and time again. I particularly love this Cookie Shop Chocolate Chip Cookie because it has rolled oats in the dough. What’s not to like about wonderful oats:) Helpful hint: when shaping the dough try to handle as little as possible. If the dough becomes warm, it is more likely to spread and the cookies will loose their shape.
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup old-fashioned rolled oats
2 1/2 cups semisweet chocolate morsels, divided
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
Place two racks near the center of the oven and preheat to 375 degrees F. Line baking sheets with parchment paper and set aside.
Sift together flour, baking soda, baking powder and salt. In the bowl of a food processor, combine oats and 1/2 cup chocolate morsels and process until finely ground, about 45 seconds. Stir the oat mixture into the flour mixture and set aside.
In the bowl of an electrical mixer, using the paddle attachment, beat the butter, granulated sugar, brown sugar and vanilla extract at medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, beating well after each addition. Scrape down sides as needed. At low speed, add the dry ingredients, mixing just until combined. Using a wooden spoon, stir in the remaining 2 cups chocolate morsels.
Measure out rounded tablespoonfuls of dough and, using wet hands, roll each portion into a ball. Arrange balls 2 inches apart on the baking sheets. Flatten the balls into 1 3/4 inch disks.
Bake the cookies, two sheets at a time, for 9 to 13 minutes, just until golden brown. Switch positions of the baking sheets halfway through baking time. Transfer cookies to a wire rack and cool completely.
Source: slightly adapted from The Good Cookie