These crunchy cookies are a jumping off place for your favorite chips, fruits, and nuts. Use all chocolate chips; a combination of flavored chips (white, chocolate, and butterscotch are tasty); or throw in some nuts or dried fruit.
Preheat the oven to 375°F. Lightly grease (or line with parchment) two or more baking sheets.
Beat together the butter and sugars, then beat in the eggs and vanilla.
Grind the oats in a blender or food processor until they've turned to a coarse powder; add to the sugar mixture along with the flour, baking powder, baking soda, salt, chips, and fruit or nuts. Beat gently until well combined.
Drop the dough by tablespoonfuls onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave about 1 1/2" between each ball of dough; the cookies will spread.
Bake the cookies for 14 to 15 minutes, or until they're very lightly browned. Remove them from the oven, and cool right on the pans. If you need the pans for the next batch, transfer the cookies to a rack to cool.
Substitute an equal amount, by volume, of King Arthur Rolled Oats for the oats in this recipe. They'll add slightly more chew and heartiness (and also more protein!).
Reduce the salt to 1/4 teaspoon if you use salted butter.
Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor. See the details in our blog post, Chilling cookie dough.
Want to substitute whole wheat flour for some (or perhaps all) of the all-purpose flour in this recipe? For best results, see How to substitute whole wheat flour for white flour in baking.
