Ingredients:

  • 1 cup Unsalted Butter, melted and slightly cooled
  • 1 cup Dark Brown Sugar (Packed)
  • ½ cup Granulated White Sugar
  • 1 large Egg, room temperature
  • 1 extra Egg Yolk, room temperature
  • 1 Tbsp Vanilla Extract
  • 1 ½ cups All-Purpose Flour, spooned and levelled
  • 1 tsp Baking Soda
  • 1 tsp Salt (Fine Sea Salt)
  • 1 ½ cups Old-Fashioned Rolled Oats
  • 1 ¼ cups Semi-Sweet Chocolate Chips

Instructions:

  1. Melt and Combine Wet Ingredients: Melt the butter until just liquid, then let it cool slightly (about 5 minutes). In a large bowl, whisk the melted butter, dark brown sugar, and white sugar vigorously for 1 minute until well combined and glossy.
  2. Incorporate Eggs and Vanilla: Whisk in the whole egg, the extra yolk, and vanilla extract until fully incorporated. The mixture should look emulsified and slightly lighter.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Form the Dough: Gradually add the dry mixture to the wet mixture on low speed (or with a spatula). Mix only until just combined—stop when you see the last streaks of flour disappearing.
  5. Fold in Oats and Chocolate: Gently fold in the rolled oats and the chocolate chips/chunks using a rubber spatula. Do not overmix.
  6. Chill the Dough: Cover the bowl and refrigerate for a minimum of 45 minutes, or up to 72 hours. Chilling is essential for depth of flavour and preventing the cookies from spreading too much.
  7. Preheat and Prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop the Cookies: Use a 3-tablespoon cookie scoop to portion the dough into even balls. Place the dough balls 2 inches (5 cm) apart on the prepared sheets.
  9. Bake: Bake one sheet at a time for 10–12 minutes. The edges should be set and golden brown, but the centers should still look slightly soft and underdone.
  10. Cool on the Sheet: Remove the sheets from the oven and let the cookies cool on the parchment-lined sheets for 5–10 minutes.
  11. Transfer: Carefully transfer the slightly set cookies to a wire rack to cool completely.