Oatmeal Chocolate Chip Cookies

Jill Dorrough

3 cups old fashioned rolled oats
1 cup all purpose flour
2 Tbsp all purpose flour
1/2 cup toasted wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter (softened)
1 cup sugar
1 cup light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 cups chocolate chips

1. Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in chocolate chips.

    

   Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.

    

   Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely.