I bought a ton of oatmeal during the beginning of quarantine, so this recipe helped me used some up. I love this recipe because it makes a huge batch. I save the raw dough in the freezer and have fresh cookies whenever I want.

——Dr. Nolan

Directions

1. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

2. Stir in the chocolate chips.

3. Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4″ to 3″) cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2″) cookies.

4. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.

5. Bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.

6. Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.

Source: www.kingarthurbaking.com