Oatmeal Chocolate Chip Cookie
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 8 tablespoons unsalted butter (1 stick), softened, plus more for the pans
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon water
- 1 cup rolled oats
- 6 ounces semisweet chocolate chips
1. Preheat the oven to 375 degrees. Butter or line 2 rimmed baking sheets.
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.
4. Drop by teaspoonfuls onto the baking sheets, spacing the dough 1 inch apart. Bake for 10 to 12 minutes, until lightly golden in color. Remove to cooling racks.
• rimmed baking sheets (also known as jelly-roll pans or half-sheet pans) • baking
parchment paper or plastic heat-proof liners for baking sheets, to prevent cookies from
sticking; Silpat is a good brand • wire cooling racks to allow air to circulate and quickly cool
cookies. Choose racks that fi t inside your baking sheets so they can be used in a variety of
ways. • a thin metal spatula for lifting the baked cookies onto the cooling racks
For Successful Cookies
• Space the cookies at least 1 inch apart on the baking sheets to prevent them
from melding together during baking. • Rotate the baking sheets halfway through
cooking to ensure even baking. • Let the cookies cool on the hot baking sheets for
one to two minutes before transferring to a wire rack.