What you'll need
Ingredients
Ingredients
- 2 sticks unsalted butter softened but still firm
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp. vanilla
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups rolled oats
- 1 1/2 cups Guittard semisweet chocolate chips (or ¾ cup chocolate chips and ¾ cup peanut butter chips)
The method
Directions
- 01
Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time, beat in vanilla.
- 02
Mix together flour, salt, baking powder, and soda, then stir into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and chocolate chips.
- 03
Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment lined, large cookie sheets. Bake until cookie edges turn golden brown, 18-22 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly…
Ingredients
Ingredients
- 2 sticks unsalted butter softened but still firm
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp. vanilla
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups rolled oats
- 1 1/2 cups Guittard semisweet chocolate chips (or ¾ cup chocolate chips and ¾ cup peanut butter chips)
Cook Like James · The method
Directions
- 1
Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time, beat in vanilla.
- 2
Mix together flour, salt, baking powder, and soda, then stir into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and chocolate chips.
- 3
Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment lined, large cookie sheets. Bake until cookie edges turn golden brown, 18-22 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly…
Ingredients
Ingredients
- 2 sticks unsalted butter softened but still firm
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp. vanilla
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups rolled oats
- 1 1/2 cups Guittard semisweet chocolate chips (or ¾ cup chocolate chips and ¾ cup peanut butter chips)
Directions
- 1
Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time, beat in vanilla.
- 2
Mix together flour, salt, baking powder, and soda, then stir into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and chocolate chips.
- 3
Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment lined, large cookie sheets. Bake until cookie edges turn golden brown, 18-22 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
