Prep Time: 10-15 minutes
Bake Time: 10 minutes per batch
Yield: 5 to 6 dozen
2 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 cups old-fashioned rolled oats
2 sticks butter, room temperature
2 Tsp orange zest (I used two oranges)
1 cup lightly packed brown sugar
1 cup granulated white sugar
2 large eggs
1 tsp vanilla (I used vanilla bean paste)
2 cups semi-sweet chocolate chips
- Preheat oven to 350°F.
- Stir together flour, baking powder, baking soda, salt, and oats in a bowl.
- In electric mixer, add butter and cream in brown and white sugars, and orange zest for about 1 minute.
- Beat in egg. Mix vanilla. Mix in flour mixture. Stir in chocolate chips.
- In walnut-sized mounds, place about a dozen cookies per parchment-lined sheet tray (about 2 inches apart, they will spread out a little).
- Bake for 10 minutes. They will look a little puffy and shiny as if they aren't done but don't be fooled! If you stick them back in, you'll end up with overdone cookies. Remove and let cool on pan for 5 minutes (or however long it takes you to prepare the next tray to go into the oven) before transferring cookies to wire rack to completely cool. I like to go back and forth between two parchment-lined baking sheets to reuse the same sheets of parchment paper. If it's fairly clean at the end, I'll fold up the parchment paper and save it for the next baking adventure!
- Store in airtight container once cooled. You probably won't need to worry about storage because they won't be hanging around for long!