In a world of many chocolate chip cookie recipes, here is one of our favorites! There are two types of sugar in this recipe, both add sweetness and contribute to texture and browning, and the brown sugar also adds moisture. Perfect for an afterschool treat or celebrating something special!

Ingredients

• 1 cup butter (softened to room temperature)
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 2 ½ cups quick oats (or old-fashioned oats slightly blended)
• 2 ¼ cups flour
• 1 ½ tsp. baking soda
• 1 tsp. sea salt
• 1 cup chocolate chips (semi-sweet or milk chocolate)

Directions

1. Preheat oven to 350 degrees. Cover cookie sheet(s) with parchment paper.
2. In a large mixing bowl, cream butter and sugars. Add in eggs, one at a time, beating well after each addition. Then mix in vanilla.
3. In a separate smaller bowl, combine oats, flour, baking soda, and sea salt. Mix well.
4. Gradually add dry ingredients to the wet ingredients, adding about 1 cup at a time, followed by a thorough mixing. Do this until all is blended.
5. Lastly, mix in chocolate chips.
6. (optional step) Cover bowl of dough mixture with plastic wrap and place in refrigerator for 20 minutes.
7. Form dough into medium sized balls and place on cookie sheet. Bake for 10-12 minutes, removing from the oven when cookie edges have just started to brown and cookie tops are still slightly gooey.
8. Allow cookies to rest on baking sheet for 2 minutes. Then move cookies to cooling rack, and allow to cool for at least 5 additional minutes before enjoying!

Recipe notes: This cookie dough will keep well in the refrigerator in an airtight container for up to 2 weeks. When baking previously refrigerated dough, allow for cookies to bake at 350 degrees for 13-16 minutes.

Recipe originally sourced from janegraybeal.com, modified by Laura Osterhaus Rosenstone.