- 2 cup old fashioned oats
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, room temperature (I use salted)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 4 oz semi-sweet or milk chocolate, chopped coarsely (I use milk and semisweet)*
- Preheat oven to 350 degrees. Line three cookie sheets with aluminum foil, dull side face up.
- In a small bowl whisk together the oatmeal, flour, baking soda and salt, set aside.
- In the bowl of a stand mixer, using the paddle attachment, mix the butter on medium speed until creamy, about 1 minute. Add both sugars and continue beating on medium speed until light and fluffy, 2-3 minutes. Add the egg and vanilla and mix on low just until combined.
- Add the flour mixture and mix on low speed until combined. Add the chopped chocolate (or chocolate chips) and mix on low.
- Scoop the dough into balls (3 oz, about 1/4 cup) and place four on a cookie sheet, leaving equal space between them.
- Bake for 9 minutes, then open your oven and lift one side of the cookie sheet about 4 inches off the rack, gently let it drop down against the oven rack. Let the cookies cook 2 more minutes and repeat the lifting and dropping of the pan. Repeat a couple more times to create ridges around the edge of the cookies. Bake for a total of 15 to 16 minutes or until the cookies have spread and the edges are golden brown and the centers still look light and not fully cooked.
- Remove the pan from the oven and place on a cooling rack. Let the cookies cool for 10 minutes. Transfer cookies from pan to another cooling rack to finish cooling.
I always throw in more chopped chocolate or chocolate chips than the recipe calls for. Use whatever amount you like.