toasted chopped nuts (optional, e.g. walnuts or pecans)
add to taste if desired
0.5-1 cups
Steps
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1
In a medium bowl, whisk together the flour and baking soda; set aside.
2
In a stand mixer bowl, combine the granulated and brown sugars with the softened butter, then beat on medium speed until light and fluffy.
3
Add the salt and vanilla extract, mixing to build flavor depth.
4
Add the room-temperature egg and beat for about a minute until fully incorporated and the mixture looks smooth like frosting.
5
Add the flour mixture and mix on low speed until almost combined, leaving a few visible streaks of flour.
6
Mix in the old-fashioned rolled oats for that hearty, chewy texture.
7
Fold in the chocolate chips (and toasted nuts if using) on low speed for about 10 seconds, then finish mixing by hand with a spatula until evenly distributed.
8
Cover the dough and chill it for at least an hour (up to overnight) so the flavors meld and the cookies don't spread too much.
9
Toward the end of the chilling time, preheat the oven to 375°F (about 190°C).
10
Scoop the chilled dough using a roughly 2-tablespoon scoop, roll into balls, and place on a parchment-lined baking sheet about 2 inches apart.
11
Optionally top the dough balls with a few extra chocolate chips or a sprinkle of flaked sea salt.
12
Bake at 375°F for 8 to 10 minutes, until the edges turn golden.
13
Let the cookies cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely before enjoying.
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