Ingredients:

  • 1.5 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup dark brown sugar, packed
  • 0.25 cup cane sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixer, beat the softened butter with dark brown sugar and cane sugar for 3 minutes until pale and fluffy.
  3. Add the egg and vanilla extract to the butter mixture, beating until just combined.
  4. In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda. Pulse 0.5 cup of the oats in a food processor for 5 seconds to create a coarse flour. This technique helps create a tender base. Add this pulsed oat flour to the dry ingredients.
  5. Gradually stir the dry ingredients into the wet mixture until combined.
  6. Fold in the remaining 1 cup of whole oats and the chocolate chips by hand.
  7. Allow the dough to rest for a mandatory 15 minutes. This crucial hydration rest allows the oats to absorb moisture, ensuring a chewy texture and preventing rubbery cookies.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheet and bake for 10 minutes until the edges are golden but the centers remain soft.