[ Karen's Oatmeal Chocolate Chip Cookies ]

Not my photo.

Karen made this for us at Tulameen.  Kev + I ate too many of them lol. Soft, chewy oatmeal cookies with plenty of chocolate chips.

INGREDIENTS: 

1 cup unsalted butter, room temperature

1 cup dark brown sugar, firmly packed (light brown sugar also works)

1/2 cup granulated sugar

1 tablespoon vanilla extract

2 large eggs, at room temperature

1 teaspoon cornstarch

1 teaspoon baking soda

1 teaspoon fine sea salt

3 cups old-fashioned oats (not quick oats)

1+1/2 cups all-purpose four. spooned and levelled

1+1/2 cups milk chocolate chips, divided

Flaky sea salt, optional

INSTRUCTIONS

1. In a large bowl, beat the room-temperature butter (not melted or softened), brown sugar, and granulated sugar until smooth and creamy, about 2-3 minutes. 
2. Add the eggs and vanilla; beat until combined, scraping the bowl as needed.
3. Add the cornstarch, baking soda, salt, and oats; beat to combine. 
4. Once combined, add the flour and mix just until combined - DO NOT overbeat. 
5. Fold in 1 cup of the chocolate chips, reserving the remaining 1/2 cup.
6. Cover and chill the sticky dough for 1 hour; the oats will absorb moisture and the dough will thicken. If chilled longer than a few hours, let it sit at room temperature for 15-20 minutes before shaping.
7. Preheat the oven to 350°F. Line the sheet pan with a silicone mat or parchment paper.
8. Shape dough into balls (about 1.7 oz each), making them taller rather than wider. Bake for 8-11 minutes. For soft, chewy cookies, slightly underbake; the centres may look a little wet but will firm as they cool.
9. Let cookies stand on the pan for a few minutes. Press the reserved chocolate chips into the tops. If desired, finish with a tiny sprinkle of flaky sea salt.

NOTES & STORAGE

Storage: Keep baked cookies in an airtight container at room temperature for up to 1 week. To freeze, cool completely. freeze on a sheet pan, then transfer to freezer bags with parchment between layers. Freeze for up to 3 months. Bake from

trozen, adding 2-3 minutes to the bakina time