Late August is a strange time for me. I’m well beyond those anxiety-inducing back to school days, yet the change in the air is palpable and I know that in a blink, September will be upon us. I’m coping with cookies and I suggest you do the same. After all, in the face of the new and unfamiliar, a little comfort in the form of oatmeal cookies is just what I need.
Perfectly soft and chewy, double chocolate chips add a richness I love. Don’t be surprised if the cookies are inhaled while still gooey and warm, bypassing the cooling rack altogether. No other snack tops fresh baked cookies!
- 1 1/3 cups flour
- 2/3 cup rolled oats
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 2 Tbsp semisweet chocolate chips
- 2 Tbsp white chocolate chips
- Whisk together flour, oats, cornstarch, baking soda, salt, and cinnamon in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add egg and vanilla, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Stir in chocolate chips. Cover dough and chill in the refrigerator for 2 hours.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Top cookies with remaining chocolate chips, pressing to adhere. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.