oatmeal cookies

Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (240g) rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (60g) chocolate chips (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, cream together the softened butter and sugars until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the rolled oats, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the chocolate chips, if using.
7. Drop by rounded tablespoons onto ungreased baking sheets.
8. Bake for 9-11 minutes, or until the edges are golden brown.

Notes

• For chewier cookies, use quick-cooking oats instead of rolled oats.
• Chill the dough for 30 minutes before baking for a thicker cookie.
• Store cookies in an airtight container at room temperature for up to 3 days.
• Use a cookie scoop for uniform cookies.
• Rolling the dough into balls before baking can help maintain shape.