Chocolate chip oatmeal cookies

 

Ingredients:

• 1 stick melted salted butter 
• 1 egg plus 2 egg yolks
• 1 small can sweetened condensed milk 
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup old fashioned rolled oats
• 2/3 cup plus 3 tbsp AP flour
• 2 tbsp corn starch
• 1 bag 60% Ghirardelli’s dark chocolate chips.

Directions:

1. In a large bowl, add butter and microwave for 1 minute. Whisk well.
2. Add egg and yolks and whisk well.
3. Add sweetened condensed milk and whisk well.
4. Add corn starch and whisk well. 
5. Add baking soda and baking powder and whisk well.
6. Add oats. Whisk well.
7. Add chocolate chips, stir with fork.
8. Add flour, stir well with fork.
9. Wet a paper towel, and ring it out. Cover the bowl with paper towel, and top with a plate.
10. Transfer to fridge for at least 8 hours.

Bake:

1. Preheat oven to convection 325 (or regular bake 350) degrees Fahrenheit.
2. Grease baking sheet, or line with nonstick aluminum foil.
3. Scoop out 12 cookies per baking sheet in 1 tbsp-sized dollops per cookie.
4. Roll them into balls with your hands.
5. Bake for 14 - 17 minutes per batch.
6. Allow to cool for 1 minute, then transfer to a cooling rack.
7. Store in an airtight container in the refrigerator for up to 1 week.