Salted-Butter Oatmeal Chocolate Chip Cookies
4.5
(62)
Photo by Chelsea Kyle, Food Styling by Kat Boytsova
Epicurious editor Emily Johnson liked her family's oatmeal chocolate chip cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate instead of chips. This new version has since become her new favorite cookie recipe—and she thinks her family (and yours) will agree.
Do Ahead: Cookie dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day before serving—store in in an airtight container at room temperature. Alternately, freeze up to 3 months.
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