INGREDIENTS
▢1 cup all-purpose flour 120g
▢1/2 tsp baking soda 3g
▢1/2 tsp salt 5g
▢1/2 cup unsalted butter room temperature, 113g
▢1/3 cup granulated sugar 65g
▢2/3 cup light-brown sugar 140g, packed
▢2 tsp pure vanilla extract 10mL
▢1 large egg
▢1 1/2 cups rolled oats 135g
▢1 cup semisweet chocolate chips 150g
Instructions
In a medium bowl, whisk together the flour and baking soda; set aside.
Combine the butter with both sugars; beat on medium speed until light and fluffy.
Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
Add flour mixture; mix until almost combined.
Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
Preheat oven to 375 degrees.
Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.