Yield: 18-20 cookies
Ingredients
- ½ cup butter softened
- ½ cup shortening
- 1½ cups brown sugar (packed, dark preferred)
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2¾ cup all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup oats (old fashioned)
- 12 ounce bag (or chopped) semi-sweet chocolate chunks
- ½ cup semi-sweet chocolate chips
*Lower-Sugar Option: Replace chocolate chips and chunks with Lily’s version, and brown/white sugars with Swerve variants
Utensils
- electric mixer (If using a stand mixer, paddle attachment is preferred. You may mix this by hand but it could be difficult)
- mixing bowl
- 1-2 baking pans
- scale (optional)
- parchment paper
Let’s Make It!
- In the mixing bowl, thoroughly mix together butter, shortening, and brown sugar.
- Combine in eggs and vanilla extract.
- Add flour, oats, baking soda, baking powder, and salt. Mix until combined and the flour is incorporated.
- Mix in chocolate chunks and chips until evenly combined.
- Refrigerate dough for 1 hour (*optional but preferred). If you’re into a rush, you may freeze it for 20 minutes.
- Preheat oven to 350°F.
- Line baking pans with parchment paper.
- Take the chilled dough and place 18-20 cookie dough balls onto the parchment lined baking pan.
- Bake for 11-12 minutes.
- After baking, let cookies sit on pan for a few minutes before taking them off.
Notes & Alternatives
- These can be stored in an air tight container for several days or frozen for some time.
