Ingredients
Scale
1/2 cup unsalted butter, softened
2/3 cup light brown sugar
1/8 cup white sugar
1 egg
1 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 1/2 cup quick cooking oats
1 cup chocolate chips
Instructions
- In a large bowl, cream together the butter, brown sugar, white sugar, egg and vanilla until smooth and creamy. In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats and chocolate chips.
- CHILL THE DOUGH. Place dough in fridge to cool for at least 1 hour
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- Using ice cream scoop, scoop dough into a round ball and place on prepared baking sheet, leaving about 2-inches between each cookie. Bake them for 13 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before transferring them to cooling rack.
Nutrition
- Serving Size: 1
- Calories: 434
- Sodium: 193.9
- Fat: 22.7
- Saturated Fat: 12.4
- Trans Fat: 0
- Carbohydrates: 49.5
- Fiber: 3.6
- Protein: 10.8
- Cholesterol: 223mg