Ingredients:

  • 1 cup (226g / 8 oz) unsalted butter, melted and slightly cooled
  • ¾ cup (150g / 5.3 oz) packed light brown sugar
  • ½ cup (100g / 3.5 oz) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (192g / 6.8 oz) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (135g / 4.8 oz) rolled oats (not instant)
  • 1 cup (170g / 6 oz) dark chocolate chips or chopped dark chocolate (60% cacao or higher recommended)

Instructions:

  1. Melt butter in a saucepan or microwave-safe bowl. Let cool slightly.
  2. In a large bowl, cream together the melted butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently fold in the rolled oats and dark chocolate chips or chopped chocolate.
  7. Cover the dough and refrigerate for at least 30 minutes. Chilling is non-negotiable, darling. It prevents spreading.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies.
  10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.