Ingredients
1 1/2 cups all-purpose flour
1/2 cup quick-cooking rolled oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 cup brown sugar, firmly packed
2 tablespoons milk
2 teaspoons vanilla extract
1 egg
2/3 cup dark chocolate chips
Directions
Preheat the oven to 375 degrees F.
Combine the flour, oats, baking soda and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the vanilla and mix on medium-low speed. Add the egg and stir to combine. Add the dry ingredients, and mix on medium-low speed until combined. Stir in the chocolate chips. Refrigerate for 30 minutes.
Using a 1-inch cookie scoop, scoop the dough into balls. Bake until the cookies are golden brown around the edges and soft in the center, 13 to 15 minutes. (Alternatively, drop the dough balls onto parchment-lined baking sheetsabout 8 per sheetand bake for the same amount of time.)
1 1/2 cups all-purpose flour
1/2 cup quick-cooking rolled oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 cup brown sugar, firmly packed
2 tablespoons milk
2 teaspoons vanilla extract
1 egg
2/3 cup dark chocolate chips
Directions
Preheat the oven to 375 degrees F.
Combine the flour, oats, baking soda and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the vanilla and mix on medium-low speed. Add the egg and stir to combine. Add the dry ingredients, and mix on medium-low speed until combined. Stir in the chocolate chips. Refrigerate for 30 minutes.
Using a 1-inch cookie scoop, scoop the dough into balls. Bake until the cookies are golden brown around the edges and soft in the center, 13 to 15 minutes. (Alternatively, drop the dough balls onto parchment-lined baking sheetsabout 8 per sheetand bake for the same amount of time.)
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