Ingredients

Instructions

  1. Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
  2. Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
  3. Add 2 eggs, one at a time, to creamed ingredients.
  4. Add vanilla. Mix well.
  5. Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
  6. Mix in chocolate chips.
  7. I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
  8. Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.