Instructions

1. Preheat your oven to 350°F/176°C, and line your baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, combine oats, all purpose flour, baking soda and 1 tsp salt until well mixed. Set aside.
3. In a large mixing bowl, use a stand mixer or handheld electric mixer to cream butter, light brown sugar, and granulated sugar together.
4. Add in the wet ingredients, 1 tsp vanilla extract and large eggs, and mix until thoroughly incorporated.
5. Next, add the oat mixture in several additions being sure to mix thoroughly before adding more.
6. Drop about 3/4 of your chocolate chips into the mixing bowl and combine well. Reserve the final 1/4 of chocolate chips to press into the tops of your cookies before baking
7. Use a cookie scooper or spoon to scoop out dough and form dough into medium sized balls – about 2 1/2″ – golf ball sized. Press the reserved chocolate chips to press into the tops of your cookies before baking.
8. Place cookie dough balls about 3″ apart on your cookie sheet to allow space for the cookies to spread.
9. Bake for about 10-13 minutes. I recommend baking a few test cookies so you can decide how long to bake your cookies for. I liked these cookies baked a little longer so they weren’t as soft as some of my other cookies.
10. After a minute or two of cooling on the cookie pan, you can transfer the cookies to a cooling rack.