[Ingredients]
200g unsalted butter, softened
150g light brown sugar, tightly packed
100g granulated white sugar
2 large eggs
1tsp vanilla extract
210g all-purpose flour
7g baking soda
4g fine sea salt
240g quick cooking oats (quaker oats)
175g semisweet chocolate chips
Additional semisweet chips, up to 1/2 cup (90g)
[Steps]
Heat oven to 175degC. Line two baking sheets (or four, if you have them) with parchment paper.
In a large bowl, beat butter and sugars together at medium speed with an electric hand mixer until creamy.
Add eggs and vanilla; beat until combined.
In a medium bowl, whisk together flour, baking soda and salt. Add to butter mixture and beat until just combined.
Add oats and chocolate chips. Mix on low speed until oats are incorporated and chips are evenly dispersed.
Place one tablespoon of dough on a lined baking sheet and then place another tablespoon directly on top (this will be approximately 26g total). Stud dough with additional chocolate chips. Repeat process, spacing cookies 3-inches apart and place no more than 6 cookies total on each baking sheet.
Bake for 15 minutes or until light golden brown. Allow cookies to cool on pans for 5 minutes before transferring to a wire rack.