- 1 cup butter
- 1¼ cups dark brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1 cup rolled oats (not quick cooking)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup white chocolate chips
- 1 cup chocolate chips (I use half milk, half semisweet)
- In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
- Add the dark brown sugar and granulated sugar and stir until smooth. Chill the mixture for 10 minutes.
- Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
- Add the flour, oats, baking soda, salt, and cinnamon and mix together.
- Stir in the white chocolate chips and chocolate chips.
- Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet. (I wanted a little bit smaller cookie but still did generous scoops and got closer to 40 cookies).
- Chill for 30 minutes.
- Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.
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