mini blender or mini food processor (or use full size blender or food processor)
Stand mixer or handheld mixer
Ingredients
5½TbspButter softened to room temp, 78 grams
½cupBrown Sugar70 grams
2½TbspSugar35 grams
1Eggabout 50 grams
¾tspVanilla4 grams
½cupplus 1 tsp All Purpose flour72 grams
¾tspBaking powder4 grams
1cupOats
½tspSalt4 grams
½cupChocolate chipsI prefer dark chocolate chips, 80 grams
Instructions
Preheat the oven to 350 degrees.
Cream the butter, brown sugar, and regular sugar in a stand mixer or a handheld mixer for 1-2 minutes until smooth.
Meanwhile, use a mini food processor, mini blender, or full size blender or food processor to pulse the oats until they are course, but not super fine like flour.
Add the egg and vanilla to the butter and sugars and mix until combined.
Add the all purpose flour, baking powder, oats, salt together in a bowl.
In two additions, add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix.
Fold in the chocolate chips by hand until combined. Set aside a few chocolate chips to add to the top of each cookie dough ball for presentation.
Line a sheet pan with parchment paper.
Using a cookie scoop or a Tbsp measurer, scoop out 12 regular sized portions of cookie dough balls or 6 large dough balls and place the cookie dough balls three inches apart.
Bake for 9-11 minutes or just before the middle of the cookies is set. It will continue to bake on the counter and will set the middle of the cookies. This will help prevent over-baking the cookies.
Notes
To freeze the cookie dough:
Scoop out cookie dough balls and place in a ziploc bag and freeze. To bake them, take them out of the freezer and bake immediately without thawing. You will need to bake them 1-2 more minutes most likely.