Description
A take on some of my favorite Pot Belly cookies.
Ingredients
Units
Scale
- 3/4 cup butter, melted
- 1/4 cup butter, softened room temperature
- 1/2 cup light brown sugar
- 3/4 cup white sugar
- 1 1/2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 1 3/4 cups flour
- 2 cups oats
- 1 tsp baking soda
- 1 1/2 tsp cornstarch
- 1/2 teaspoon salt
- 12oz package of chocolate chips
Instructions
- Take out ¼ cup butter to sit out to soften.
- Melt ¾ cup butter, and whisk together with the softened butter, brown sugar, white sugar and vanilla.
- Whisk in the eggs.
- Mix together the dry ingredients, except the chocolate chips, in a large bowl.
- Pour the sugar mixture into the flour mixture, and stir together. Warning – your dough will be soft.
- Mix in your chocolate chips.
- Cover the bowl and chill until it’s firm (a few hours) or overnight.
- Remove the dough from the refrigerator and let sit for 5-10 minutes to let it soften.
- Preheat the oven to 325 degrees (F).
- Line a cookie sheet with parchment paper.
- Roll the dough into large balls (or use a cookie scoop), place on cookie sheet and push down on the dough, slightly flattening them.
- Bake the cookies for about 10-15 minutes (varies by oven). The cookies will look very soft and underbaked – my favorite kind – but don’t be alarmed.
- Remove from the oven and let them cool on the cookie sheet for 10 minutes before removing.