- 1/ 2 cups unsalted butter
- 2/ 3 cups light brown sugar
- 1/ 8 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/ 4 cups all purpose flour
- 1/ 2 teaspoon baking soda
- 3/ 4 teaspoon cinnamon
- 1/ 4 teaspoon salt
- 1 1/ 2 cups quick cooking oatmeal
- 1 cups chocolate chips
Preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
In a large bowl, cream together the butter, brown sugar, white sugar, egg and vanilla until smooth and creamy. In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats and chocolate chips.
Place dough in fridge to cool for at least 30 minutes
Using ice cream scoop, scoop dough into a round ball and place on prepared baking sheet, leaving about 2-inches between each cookie. Bake them for 13 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before transferring them to cooling rack.