Active Time:
30 min.
Total Time:
1 day, 45 min., including 1 day chilling
Yield:
Makes 3 dozen (serving size: 1 cookie)

Santa might not pick favorites, but everyone knows that during the holiday season homemade chocolate chip cookies reign supreme. Serve these treats with a frosty glass of milk and you’re guaranteed to earn a spot on the nice list this year.

Southern Living Test Kitchen Professional Ivy Odom claims that this recipe is the way to the best chocolate chip cookies ever and after just one bite we think you’ll agree. Ivy has a few tricks up her sleeve that help these chewy chocolate chip cookies stand out from the pack. She uses not one, but two types of chocolate in the batter: semisweet chocolate chips and bittersweet chocolate chunks. Her recipe also calls for oats, but Ivy is quick to mention that these are soft chocolate chip cookies with oats and not oatmeal cookies. If you bring these treats to your next cookie swap, don’t be surprised if your friends start requesting the recipe.

How to Make It

Step 1

Beat butter, brown sugar, and granulated sugar with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time; beat until well combined after each addition. Beat until fluffy, about 1 minute. Beat in vanilla. Stir together flour, oats, baking powder, and baking soda in a small bowl. Gradually add to butter mixture, beating until well blended. Stir in chocolate chunks and chocolate chips.

Step 2

Using a 3-tablespoon scoop, drop spoonfuls of dough onto parchment parchment paper-lined baking sheets 2 inches apart. Chill 24 hours.

Step 3

Preheat oven to 375°F. Bake cookies in preheated oven until edges are golden and bottoms are set, but cookies are still very soft to the touch, 11 to 13 minutes.

Step 4

Remove cookies from oven, and sprinkle evenly with salt; cool on baking sheets on wire racks 5 minutes. Serve warm, or transfer cookies to wire racks to cool completely, about 20 minutes.

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