Our Favorite Chip Cookies
These crunchy cookies are a jumping off place for your favorite chips, fruits, and nuts. Use all chocolate chips; a combination of flavored chips (white, chocolate, and butterscotch are tasty); or throw in some nuts or dried fruit.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 60 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 tablespoons (227g) unsalted butter, softened
- 1 cup (198g) granulated sugar
- 1 cup (213g) light brown sugar or dark brown sugar, packed
- 2 large eggs
- 2 teaspoons King Arthur Pure Vanilla Extract
- 2 1/2 cups (223g) rolled oats, old-fashioned or quick-cooking*
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon table salt*
- 2 2/3 cups (454g) semisweet chocolate chips, white chocolate chips, butterscotch chips, or cinnamon chips
- 1/2 to 1 cup (85g to 170g) chopped dried fruit, or 1/2 cup to 1 cup (57g to 113g) nuts, optional
Instructions
- 1
Preheat the oven to 375°F. Lightly grease (or line with parchment) two or more baking sheets.
- 2
Beat together the butter and sugars, then beat in the eggs and vanilla.
- 3
Grind the oats in a blender or food processor until they've turned to a coarse powder; add to the sugar mixture along with the flour, baking powder, baking soda, salt, chips, and fruit or nuts. Beat gently until well combined.
- 4
Drop the dough by tablespoonfuls onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave about 1 1/2" between each ball of dough; the cookies will spread.
- 5
Bake the cookies for 14 to 15 minutes, or until they're very lightly browned. Remove them from the oven, and cool right on the pans. If you need the pans for the next batch, transfer the cookies to a rack to cool.