Ingredients
1 cup unsalted butter, at room temperature
1 cup light brown sugar, packed
½ cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups King Arthur unbleached all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt
3 cups semi-sweet chocolate chips
Preparation
Preheat oven to 325° F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
Beat together the butter and sugars until smooth.
Beat in the egg, egg yolk, and vanilla.
Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
Stir in the chocolate chips.
Decide what size cookies you want to make. A muffin scoop will make 20 large, palm-sized cookies. A tablespoon cookie scoop will make 50 medium cookies; and a teaspoon cookie scoop will make 100 small cookies.
Scoop the dough onto the prepared baking sheets, leaving about 1 ½” to 2” between cookies.
Bake the cookies for 12–17 minutes, until they are a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
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