Kaitlyn's Outrageous Oatmeal-Chocolate Chip Cookies

My older sister is visiting with her kids for three weeks. It's always so fun when she comes, especially now that her oldest daughter is 16 and makes fabulous oatmeal chocolate chip cookies. Kaitlyn is famous for her cookies, and as I was starting dinner this afternoon (we had a Braised Chuck Roast) she said, "Can I make cookies. I want cookies." I wasn't about to say no, and was happy, once again, that I have a double oven.

We made a couple high-altitude adjustments with the sugar and flour amounts and they turned out perfect. So perfect that it was all I could do to not eat myself sick. Yum! Also, we cooked them for exactly 10 minutes, and took them out of the oven when they were poofy and looked under-cooked. As they cooled they settled into the awesome moist craggy-ness you see in the pictures. The dough also seemed to cook better after sitting in the bowl for 10-15 minutes; the sitting time probably gave the flour and oatmeal time to hydrate.

Kaitlyn's Outrageous Oatmeal-Chocolate Chip Cookies (with high altitude adjustments)
Printable Recipe

1 cup butter, softened
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon vanilla
2 eggs
2 cups + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups old fashioned oat meal
2 cups semi-sweet chocolate chips

1. Heat your oven to 375 and line 2 baking sheets with parchment paper.

2. In the bowl of a stand mixer, cream together the butter and sugars. Add the vanilla and eggs, one at a time, and mix well on medium speed until fluffy, about 2 minutes.

3. Add the flour, baking soda, baking powder, and salt and mix well. Add the oatmeal and mix well. Add the chocolate chips and mix gently on low until they are evenly incorporated into the dough. (Just look at that dough! Doesn't it make you want to lick your computer screen?)

4. Use a medium-size cookie scoop to drop the dough onto the prepared baking sheet. Bake for 8-10 minutes, or until the cookies are puffed and the edges no longer look shiny (they will look very underbaked, but will be perfect after they settle and cool). Remove the parchment paper (with cookies) from the baking sheet and cool completely before eating (yeah, right--how about, "eat immediately and try not to burn your tongue because it will ruin the experience of eating the next 6 cookies"...).

Makes about 48 cookies

Note: for closer-to-sea-level baking, increase both sugars to 1 cup each, and decrease the flour to just 2 cups (though I bet the recipe would also work as it is written).

"Hey, Kaitlyn, let me take your picture,"

"Huh?"

Ah, that is one happy teenager.