– unsalted butter – granulated sugar – brown sugar, tightly packed – eggs – vanilla extract – all-purpose flour – baking soda – salt – quick oats – semisweet chocolate chips
Preheat the oven
Preheat the oven to 350ºF and line cookie sheets with parchment paper.
Mix the wet ingredients
Cream the butter and sugars together until creamy. Mix in the vanilla and the eggs and beat until blended.
Make the cookie dough
Add the oat mixture into the butter mixture and beat on low until combined. Stir the chocolate chips into the cookie dough making sure the chocolate chips are evenly distributed throughout the dough.
Scoop the cookie dough
Using a #30 cookie scoop, (roughly 2 tablespoons of dough) scoop the cookie dough onto the prepared cookie sheets. Press extra chocolate chips into the cookies if desired before baking.
Bake the cookies for 9 to 11 minutes. Avoid overbaking if a soft and chewy cookie is desired. These cookies hold their shape, take the back of a spoon and press gently into the tops of the cookies to flatten them out a bit.
FOR THE FULL RECIPE