the perfect fall cookie.
Oatmeal Chocolate Chip Cookies
adapted slightly from Martha Stewart
1 cup packed light-brown sugar
1 cup granulated sugar
2 sticks (1/2lb) butter, room temperature
2 large eggs
2 teaspoon mexican vanilla
3 cups rolled oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup toasted wheat germ
1 1/2 tsp cinnamon
12 ounces good-quality chocolate, chopped, or 12oz chocolate chips
Heat oven to 350 degrees.
Combine the brown sugar, granulated sugar, and butter. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl, and mix to combine.
Combine the rolled oats, flour, baking soda, baking powder, wheat germ and cinnamon in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your chocolate.
Drop dough by spoonful onto parchment lined baking sheet. Bake until golden and just set, 12-14 minutes. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.