Ingredients
Equipment
Method
- 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.
Nutrition
Notes
Measure your flour correctly. Adding too much flour is a common mistake. The easiest way to measure flour is by using a scale. If you do not have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Chilling the dough is optional but it creates a cookie that spreads out less, concentrates the flavor, and dehydrates the dough a bit.
Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
Your cookies are done when the edges start to brown. The centers will not be raw but they are not fully set either.