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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar (lightly packed, 165 grams)
- 1/4 cup granulated sugar
- 1 1/2 tsp. vanilla extract
- 1 large egg (50 grams)
- 1 egg yolk (19 grams)
- 3/4 cup all purpose flour
- 3/4 cup oats
- 1/2 cup whole wheat flour
- 1/4 cup cornstarch
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 12 oz. semisweet chocolate chips
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Directions
- Place the butter and sugars in a KitchenAid® Stand Mixer fitted with a flat beater attachment. Cream together on medium-high speed, until fluffy and very pale in color (about 5 minutes).
- Add the vanilla and eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Stir in the flours, oats, cornstarch, baking soda, and salt until just combined. Fold in the chocolate chips.
- Drop dough by the tablespoon onto parchment-lined KitchenAid® Professional-Grade Nonstick Sheet Pan. Freeze for 2 hours. Transfer the cookie dough balls into zip-top bags and reserve for later use.
- Bake the cookies on convection at 350 degrees F for 10 minutes, in a lightly greased KitchenAid® Professional-Grade Nonstick Mini Muffin Pan. Allow to cool, in the pan, for at least 5 minutes before serving.
NutritionView More
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1240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1240Calories from Fat590 |
% DAILY VALUE |
Total Fat65g100% |
Saturated Fat38g190% |
Trans Fat |
Cholesterol195mg65% |
Sodium810mg34% |
Potassium610mg17% |
Protein16g |
Calories from Fat590 |
% DAILY VALUE |
Total Carbohydrate163g54% |
Dietary Fiber11g44% |
Sugars100g |
Vitamin A25% |
Vitamin C |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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