Oatmeal Chocolate Chip Cookies

I'm a cookie snob. There I admitted it. Cookies come in all shapes, sizes and textures, but only some are really worth those calories. My preference is ones that are crispy on the edges and chewy in the middle. The best ones are filled with chocolate chip (no raisins please!). But I especially love a chocolate chip cookie with a little something extra and the oatmeal adds to the great texture. Use a stand mixer for the easiest way to make this dough. The key for the perfect bake is refrigerating the dough, so don't skip that step. Ready, set, bake!

1 Large Egg

1/2 Cup Unsalted Butter

1/2 Cup Brown Sugar

1/4 Cup Sugar

1 T Vanilla 

3/4 Cup Flour

1/2 t Baking Soda

1/4 t Salt
1 1/2 Cup Oats

1 Cup Semi-Sweet Chocolate Chips

1. Using a stand mixer with paddle, combine egg, butter, sugar and vanilla. Mix well on medium until ingredients are combined and forms a paste. 

2. After scraping down the bowl, add flour, baking soda, and salt. Mix 1 min.

3. Add oats and mix just to combine. Then add chocolate chips and mix again just until ingredients are evenly dispersed.

4. Separate the dough into 12 balls for larger cookies or 24 for smaller cookies. Once rolled, place on cookie sheet and slightly flatten the top. Refrigerate for MINIMUM of 2 hours. Dough will last up to 3 days in the fridge or freeze and thaw in fridge for quick access to delicious cookies!

5. Preheat oven to 350. Add cookie dough to a greased cookie sheet with minimum 2 inch spacing between each. 

6. Bake large cookies for approximately 13-15 minutes and small cookies for 9-11 minutes. Let cool for 5 minutes before serving. 

ENJOY!