Perfect cookie to pack for school snack!
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp kosher salt
2 sticks unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned oats
1 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Whisk flour, baking powder and salt in a medium bowl.
In the bowl of an electric mixer beat butter on medium speed until creamy. Add sugars and beat until fluffy, about 3 minutes. Beat in the eggs – one at a time. Stir in the dry ingredients. With a wooden spoon fold in the oats and chocolate chips.
Roll dough into 2 inch balls and place on prepared baking sheets, spacing them 2 inches apart. Bake until edges turn golden brown, about 22-25 minutes. Let cookies cool on sheets for 2 minutes, transfer to wire rack and cool completely.
Makes about 25 large cookies.
(Recipe adapted from Baking Illustrated)