Description
Bake soft and chewy chocolate chip cookies featuring ground oats and festive red and pink chocolate candies. This recipe uses an extra egg yolk for superior chewiness that lasts for days.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2/3 cup light brown sugar packed
- 1 large egg
- 1 large egg yolk
- 1 tablespoon whole milk
- 2 teaspoons vanilla bean paste
- 1 2/3 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 3/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 1/3 cups old fashioned rolled oats
- 3/4 cup semi sweet chocolate chips
- 1/2 cup red and pink candy coated chocolate buttons
Instructions
- Preheat the oven to 375°F. Line two heavy duty baking sheets with silicone mats or parchment paper.
- Pulse the rolled oats in a food processor for 30 seconds until they reach a fine, flour-like consistency.
- Cream the softened butter, granulated sugar, and brown sugar in a large bowl until the mixture is light and fluffy.
- Beat in the whole egg, extra egg yolk, milk, and vanilla bean paste until the batter is smooth.
- Whisk the flour, baking soda, baking powder, and salt in a separate bowl.
- Incorporate the dry ingredients into the butter mixture on low speed until just combined.
- Fold in the ground oats and the semi sweet chocolate chips using a sturdy spatula.
- Scoop rounded tablespoons of dough onto the prepared sheets, spacing them two inches apart.
- Bake for 9 to 10 minutes until the edges are golden brown and the centers remain slightly soft.
- Remove from the oven and let the cookies sit on the hot tray for 2 minutes.
- Gently press the red and pink chocolate buttons into the tops of the warm cookies.
Notes
- Always wash hands and surfaces thoroughly after handling raw eggs to prevent the spread of bacteria.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American