These cookies combine the classic chocolate chip cookie with the hearty texture of oats for a delightful treat.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Ensure the butter is softened for easier mixing.
Beat in the egg and vanilla extract until well combined.
Add the egg gradually to prevent curdling.
In a separate bowl, whisk together the flour, oats, baking soda, and salt.
Sifting the dry ingredients ensures even distribution.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips.
Use a spatula to gently incorporate the chips without breaking them.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform sizes for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove the cookies while they still look slightly underbaked for a chewier texture.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet allows the cookies to set properly.
Enjoy your cookies with a glass of milk or your favorite beverage.
Serve warm for the best experience.
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