Pan Banging Oatmeal Chocolate Chip Cookies

 

I have always loved the oatmeal chocolate chip cookies at Great Harvest. I have never been able to duplicate them at home, but this recipe does the trick! This is a variation on Sarah Keiffer's famous pan-banging chocolate chip cookies from the Vanilla Bean Blog. Watch the baking time carefully as they are easily over baked. When baked just right the edges are crisp and the middle is chewy.

Pan Banging Oatmeal Chocolate Chip Cookies

Makes 14-16 cookies
From 5 Boys Baker

2 cups traditional rolled oats 

1 cup flour

3/4 tsp baking soda

3/4 tsp salt

1 1/2 sticks of butter

1 cup sugar

1/2 cup brown sugar

1 large egg

1 Tblsp vanilla 

4 oz semi-sweet or bittersweet chopped chocolate

Preheat the oven to 350 degrees. Line 3 baking sheets with aluminum foil, dull side up.

In a small bowl combine the oats, flour, baking soda and salt.

In a stand mixer with paddle attachment cream the butter, add the sugars and beat until light and fluffy. Add the egg and vanilla and mix on low until just combined. Add the flour mixture and mix on low. Stir in the chocolate.

Scoop the dough into balls. Use 1/4 cup of dough for each cookie, or a double medium portion scoop. Arrange 4 on a cookie sheet (they will spread) and bake for 9 minutes. 

Bang the cookie sheet firmly on the counter on one side and then the other to help the cookies spread out. Bake 2 minutes and repeat the pan banging. Do this two more times, for a total of 15 minutes baking time. The cookies should be golden at the edges but light and slightly uncooked looking in the center. 

Let cookies cool for 10 minutes and then transfer to a rack to cool completely. These store well in the freezer.