Ingredients
1 cup (2 sticks) butter
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour, lightly spooned
into measuring cups and leveled with a knife
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt (or 3/4 teaspoon
table salt)
2 cups (or more if you like lots) chocolate
chips (I used half milk chocolate and half semi-sweet)
Instructions
Preheat oven to
325. Spray baking sheets with non-stick spray or if desired you can line your
pans with parchment or sheet liners
Beat the softened
butter, sugar, and brown sugar with an electric mixer until light and fluffy.
Add the egg, egg yolk, and vanilla and mix until fluffy and combined.
In a separate
bowl, combine the dry ingredients (except the chocolate chips). Add to the
butter/sugar/egg mixture and mix until combined. Add the chocolate chips and
mix until just combined.
Using a cookie
scoop, scoop mounded dough balls and drop onto the prepared baking sheets. You
should be able to get about 6 cookies per sheet. Bake in the preheated oven for
12-15 minutes or until they begin to turn light brown around the edges. Remove
from the oven and cool for 5 minutes and then transfer to a wire cooling rack
and cool completely. Yields 18-20 large cookies
Note: If during
summer time they would make great ice cream sandwiches or smookies (toasted marshmallow
between 2 cookies with extra chocolate if desired)
