Chocolate Chip Oatmeal Streusel Cookies

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups old fashioned oats
• 2 cups semi sweet chocolate chips
• Streusel Topping:
• 1/3 cup all purpose flour
• 1/3 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons cold butter, cut into small pieces

Directions

1. Set a rack in the middle of the oven and preheat it to 350°F. Line 2 large rimmed baking sheets with parchment.
2. Scatter the streusel in a loose layer over 1 of the baking sheets. Bake for 12 to 15 minutes, turning the pan midway, until the streusel looks golden brown and smells toasty. Cool it in the pan on a wire rack until it reaches room temperature before you use it. After it has cooled, you can keep the baked streusel at room temperature in an airtight container for up to 5 days. Keep the oven at 350°F.
3. In a large mixing bowl, whisk together the oats, flour, salt, baking powder, and baking soda.
4. Fit a stand mixer with the paddle attachment. In its bowl, beat the butter, sugars, and vanilla on medium speed for about 2 minutes, stopping to scrape the bowl whenever needed, until the mixture is smooth and creamy.
5. Beat in the eggs 1 at a time, mixing until each is incorporated and scraping the bowl before adding the next. Add the dry mixture in 3 batches, beating after each addition and scraping the bowl as needed. Switch to a wooden spoon or a big flexible spatula, and fold in the chocolate chips and streusel.
6. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Slide just 1 baking sheet into the oven at a time and bake for 12 to 14 minutes, turning the pan at the halfway point, until the cookie tops crack and the edges turn golden brown.
7. Move the baking sheet to a wire rack and let the cookies sit for 10 minutes, then transfer them to a cooling rack. For storage, use an airtight container and keep them up to 3 days.