Ingredients
- 1¼ cup quick-cooking oats (old-fashioned would probably work just fine, too)
- ¾ cup flour
- ¾ teaspoon kosher salt (reduce amount if you use table salt, maybe ¼ - ½ depending on how you like your cookie flavor)
- ¼ teaspoon baking soda
- ½ cup (1 stick) butter, melted and cooled slightly (vegan - sub Earth Balance or similar product)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg (vegan - sub a flaxseed egg)
- 1 teaspoon vanilla
- ½ cup mini chocolate chips (or use ¾ cup regular sized chocolate chips)
Instructions
- Pre-heat oven to 350 degrees F. Prepare three baking sheets with parchment paper. Note: I could bake all the cookies in one batch with 2 shelves and 3 baking sheets.
- In a large bowl, add oats, flour, salt, and baking soda. Whisk to evenly combine.
- In a medium bowl mix butter, brown sugar, and granulated sugar. Make sure butter mixture isn't too hot so it doesn't cook the egg when add it, and add the egg and vanilla. Whisk to evenly combine.
- Pour wet mixture into dry mixture and gently mix with a large spatula. Fold in chocolate chips.
- Using a medium sized sorbet scoop (2 tablespoon), scoop dough and evenly distribute on baking sheets, leaving about 3 inches of space in between each ball of dough.
- Bake 10-12 minutes, until edges are slightly brown. Remove from oven and let cool on baking sheets to room temperature. Enjoy!
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