- 1 1/2 cups all-purpose flour*
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, soft
- 1 1/2 cups Imperial Sugar Dark Brown Sugar, well packed
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 3/4 cups quick cooking oats (not instant)
- 2 cups chocolate chunks or bars cut in pieces or chips
- 1 cup nut pieces (optional)
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Sift together flour, baking soda, and salt. Set aside.
- Mix butter until creamy. Add brown sugar and vanilla and mix until light and fluffy.
- Add one egg at a time waiting for previously added egg to be fully incorporated before adding next and scraping bowl in between.
- Add oats and mix in. Wait 10 minutes before adding flour mixture. This will allow to oats time to hydrate.
- Preheat oven to 355°F.
- Add flour mixture and mix until barely combined. Add chocolate chips (and nuts if using) and mix briefly.
- Scrape bottom of bowl well to ensure mixture is well combined.
- Scoop either in 2 tablespoon (1 ounce ice cream scoop) amounts or 4 tablespoon (2 ounce ice cream scoop) amounts and place on parchment lined cookie sheets, about 2.5 inches apart.
- Bake until light golden and center of cookies is still very soft, about 11-13 minutes. Let rest on pan for 5 minutes, then move to a wire rack to cool completely.
- Once cool store airtight.
Imperial Sugar Insight
- Select correct right oats. Using other types of oats than indicated can result in a disappointing outcome.
- Use the right amount of baking soda. Using too little will cause the cookies not spread at all. Using too much will result in excessive spreading and a very flat cookie.
- Use correct amount of brown sugar. Too little and the cookies will not properly spread and be dry. Too much and the cookie will spread too much and be too sweet.
- Insulated cookie sheets will make the cookie spread more than using a standard/non-insulated cookie sheet.
- Making dough today, but actually need cookies tomorrow? This batter stores well, so bake only what you need today. Make dough today, scoop as directed and place unbaked dough mounds in refrigerator until tomorrow. You can also freeze dough until needed. Frozen dough needs to be defrosted before baking. Refrigerated dough needs to be removed 20 minutes before baking. Cookies made from dough left in refrigerator overnight often taste better as it gives the oats more time to absorb the flavors of the cookie.