Ingredients:

  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 3 cups (270g) quick-rolled oats
  • 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions:

  1. Cream the softened butter, brown sugar, and white sugar on medium high speed. Mix for 2-3 minutes until the mixture looks pale and fluffy. Note: This incorporates air for a better lift
  2. Beat in the egg and vanilla extract. Continue mixing until the batter is smooth and fully emulsified.
  3. Sift together the flour, cinnamon, baking soda, and salt. Gradually add this to the wet base on low speed until just combined. Note: Overmixing creates tough cookies
  4. Fold in the quick oats and chocolate chips by hand. Stir until the chips are evenly distributed, but don't overwork the dough.
  5. Scoop rounded tablespoons of dough. Place them on parchment lined sheets, leaving about 2 inches of space between them.
  6. Bake at 350°F (175°C) for 10-12 minutes. Remove them when the edges are deep golden brown but the centers still look slightly underbaked.
  7. Let the cookies firm up on the hot pan for 5 minutes. This is a critical step for the texture.
  8. Transfer to a wire cooling rack to finish cooling.