Oatmeal Chocolate Chip Cookies

Ingredients

• 1/4 cup granulated sugar
• 3/4 cup brown sugar (tightly packed)
• 1/2 cup unsalted butter (cold, cut into small cubes)
• 1 egg (room temperature)
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour (or gluten free 1 to 1 flour)
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 1/2 cups old fashioned rolled oats (gluten free if needed)
• 1 cup chocolate chips

Instructions

1. 1

   Preheat your oven to 350°F, and line your cookie sheets with parchment paper.

2. 2

   In a large mixing bowl, combine the flour, baking soda, and sea salt and whisk to combine. Set aside.

3. 3

   Start creaming the butter in a bowl of a stand mixer fitted with a paddle attachment (or with an electric hand mixer). Beat the butter on medium-high until it is still cold but pliable. Add the sugars and mix on medium-high until combined and a paste forms.

4. 4

   Next, add the egg and vanilla extract. Gently beat until combined.

5. 5

   Reduce the mixer to low and gradually add the mixed dry ingredients. I usually add the flour mixture in about 2-3 additions. To prevent overdevelopment of the gluten, I add the next bit of flour when the last one is almost fully incorporated.

6. 6

   Before all the flour is incorporated, add in the old-fashioned rolled oats and chocolate chips. Mix until just combined. You don’t want to overmix the dough.

7. 7

   Use a cookie scoop or spoon to scoop the dough onto the lined cooking sheet. Leave 2 inches of room between dough balls.

8. 8

   Bake the cookies in the preheated oven for 8 to 10 minutes. Cookies will look soft but matte.

9. 9

   Allow the cookies to cool on the pan for about 10 minutes, then transfer to a wire rack to finish cooling.