- 1 1/2 cup(s) quick cooking rolled oats
- 3/4 cup(s) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1/2 cup(s) unsalted butter, softened
- 1/2 cup(s) packed light brown sugar
- 7 Tbsp sugar, granulated
- 1 large egg(s)
- 1 tsp vanilla extract
- 1/4 cup(s) mini chocolate chips
Preheat oven to 350°F.
In a medium bowl, stir together oats, flour, baking soda and salt until blended; set aside.
In a large bowl, with an electric mixer, beat butter and both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla until blended. Stir in oat mixture with a wooden spoon. Stir in chocolate chips.
Drop rounded tablespoonfuls of batter, 2-inches apart, onto 2 ungreased cookie sheets. Bake until cookies are set and light golden, about 13 to 15 minutes. Let cookies cool on baking sheets for 2 minutes. Remove cookies to a wire rack and cool completely. Yields 1 cookie per serving.NotesStore cookies in an airtight container at room temperature up to 1 week or freeze up to 2 months.