Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 30
  • 8 ounces unsalted butter (2 sticks), at room temperature for 20 minutes
  • 7½ ounces packed light brown sugar (1 cup)
  • 7 ounces granulated white sugar (1 cup)
  • 2 large eggs
  • 1 TBL pure vanilla
  • 1 ounce rolled (old-fashioned) oats (1/4 cup)
  • 13 ounces unbleached flour (3 cups)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 16 ounces semi-sweet chocolate chips (approximately 2½ cups)
  1. Cream together butter and sugars in mixing bowl, careful not to overbeat. Combine the eggs with vanilla and add to your mixture, mixing just to blend the egg with the sugars and butter. Add the rolled oats.
  2. Mix together the flour, baking powder, baking soda and salt in a separate bowl. Slowly incorporate the dry ingredients into the wet ingredients. Stir in the chocolate chips, using your hands to finish mixing in. Portion 2 oz of dough with a cookie scoop ( ice cream scoop) for each cookie or you can use a ¼ cup measuring cup to estimate.
  3. Chill the dough balls 24 to 48 hours. When ready to bake, leave at room temperature for 10 minutes while oven is preheating to 375 degrees. Bake 12 minutes. Let cool on tray until set, then enjoy!!
Do not overbeat at any step of this recipe. Only mix until the ingredients are combined, over mixing will create a stiff dough and incorporate too much air.

When cookies are done baking, they will have a light brown edge and the dough will still be soft in the middle. Don’t worry, they will continue to bake on the pan.

You can chill your dough balls up to one week. They will bake up browner the longer you chill. I think 24 to 48 hours is best, but experiment with different times. If you want to keep the dough balls longer than 1 week, I recommend freezing the dough.
Recipe by Country Cupboard Cookies at