Makes 24
This recipe easily doubles. Make sure to cool the baking sheet between batches.
1 ¾ cups old-fashioned oats
1 cup all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
10 TBS unsalted butter, softened but still cool
1 cup packed light brown sugar
1 large egg, room temperature
1 tsp vanilla extract
3 ounces milk chocolate, melted & cooled
1 cup semisweet chocolate chunks (or chips)
optional – 1 cup pecans or walnuts, chopped
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Place 1 cup oats in food processor or blender and process until well ground, like flour, about 30 sec. In a mixing bowl, whisk together the ground oats, flour, baking powder, baking soda, and salt.
3. With electric mixer, beat butter and brown sugar together on medium-high speed until well blended and lumps are gone, about 1 minute. Scrape down sides of bowl. Add egg and vanilla and beat until light and fluffy, about 30 seconds. Add cooled melted chocolate and beat until incorporated, about 20 seconds. Add flour mixture, and beat on low speed until just incorporated, about 15 seconds. Add remaining ¾ cup whole oats, chocolate chips, and nuts and beat on low speed until evenly distributed, about 10 seconds.
4. Roll 2 TBS (an ice cream scoop works great) of dough into balls and space 2″ apart on baking sheets. Bake, rotating and switching position of pans halfway through baking time, until cookies are cracked and set on top but look moist within cracks, 14 to 18 minutes. Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to wire rack to cool completely.
You’ll love these cookies!
