Maple Oatmeal Chocolate Chip Cookies with Brown Sugar
Soft cookies flavored with a packet of instant maple and brown sugar oatmeal, brown sugar, and semisweet chocolate chips.
Equipment
- Baking sheet
- Parchment paper
- Hand mixer
- Cookie scoop
- Cooling rack
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 ½ oz instant maple and brown sugar oatmeal 1 packet
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp corn starch
- ½ cup unsalted butter room temperature, 1 stick
- 1 ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 2 tbsp half and half
- 1 cup semisweet chocolate chips
Instructions
Cooking
- Heat and line. Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Mix dry and wet. Stir the flour, oatmeal, baking soda, salt, and corn starch together, beat the butter with both sugars until smooth, then whisk in the eggs, vanilla, and half and half.
- Combine. Gradually add the flour mixture and beat for about 10 seconds, then fold in the chocolate chips.
- Portion. Scoop about 2 tablespoons per cookie onto the sheet and press the tops lightly.
- Bake. Bake for about 11 minutes until the edges are golden, then cool on the sheet for a few minutes.
Notes
Substitutions: Whole milk can replace the half and half, and white chocolate chips can replace the semisweet chips.
Tips: Pack the brown sugar firmly and stop mixing once the flour disappears.
Storage: Keep at room temperature for up to 4 days or freeze for up to 3 months.