Oatmeal Chocolate Chip Cookies

For years I've been trying to find the perfect oatmeal cookie and I finally found it! These really are the best oatmeal cookies ever! Just make sure you don't cook them too long....like as in take them out when they still look a bit undercooked rather than getting brown or you will end up with the traditional super thin crunchy oatmeal cookie. These are soft and DELICIOUS! My favorite is that the dough keeps in the fridge for a week, so when I made them I made a sheet full each day fresh- yum :)

Oatmeal Chocolate Chip Cookies

Recipe from Sept 2011 Family Circle Magazine

2 sticks unsalted butter, at room temperature

1/2 cup granulated sugar

1 cup light-brown sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 Tbsp vanilla extract

2 cups all-purpose flour

1 cup quick-cooking or old-fashioned rolled oats (I use old fashioned)

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups chocolate chips (I use milk chocolate, but you could do semi-sweet too)

Heat oven to 325. Place butter and sugars in a bowl and beat until smooth and creamy. Add the egg, egg yolk and vanilla, one at a time, beating well between additions.

Place flour, oats, baking powder, baking soda and salt in a seperate bowl; mix well and add to the butter mixture. Beat until everything is well incorprated. Scrape down the sides of the bowl, add the chocolate chips and beat again. You can cover and refrigerate up to one week.

Form the dough into about tablespoon size balls and place them about 2 inches apart on a cookie sheet. Using your palm, gently press down.

Transfer to 325 degree oven and bake until the cookies begin to brown at the edges, 12-15 minutes. Cool on the cookie sheet.