2 cups unbleached all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
¼ cup granulated sugar
1 Tbs best-quality vanilla extract
1 egg
1 egg yolk
1 ½ cups best-quality semi-sweet chocolate chips
1 ½ cups quick-cook oats
Preheat the oven to 325*. Grease cookie sheets with
cooking spray or line them with parchment paper or silicone baking mats.
Sift together the flour, baking
soda, and salt; set aside. In a medium bowl, cream together the melted
butter and the brown and granulated sugars until well blended. Beat in
the
vanilla, egg, and egg yolk, mixing until light and creamy. Mix in the
sifted ingredients, working until just blended. Stir in the chocolate
chips and oats by hand, using a wooden spoon. Chill dough in the
refrigerator for 30 minutes to one hour. Scoop and plunk mounds of
cookie dough onto prepared baking sheets, a few inches apart.
Bake cookies for 12 to 15 minutes, or until the edges are lightly
browned. [they may take longer than, but start there and then
eyeball it.] Cool on baking sheets for a few minutes before
transferring to wire racks to cook completely.
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