These cookies have a very unassuming name, but they are anything but ordinary.  The texture is always perfect, they rise up beautifully, stay soft and chewy and there’s a little salt that sets off the chocolate perfectly.  I like to make a smaller batch and even then I end up freezing what we don’t eat the first day because if I don’t what’s left finds it’s way to my mouth with a quickness.  Feel free to double if you’re baking for a crowd. The recipe was King Arthur Flour’s recipe of the year for 2015, and they have so many good ones, so starting this year with last years best seems only appropriate.

1/2 cup butter at room temperature

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg (room temp preferred)

2 teaspoons vanilla extract

1 cup all purpose flour

1/2 cup oats (quick or old fashioned)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon (coarse) kosher salt (or 1/4 teaspoon table salt)

1 1/2 cups semi-sweet chocolate chips

1. Preheat oven to 325 and spray or line your pan with parchment or silpat
2. Beat together butter, and sugars until smooth
3. Add egg and vanilla beating well after each
4. Whisk together flour, oats, baking powder, baking soda and salt, and add to the butter mixture.
5. Mix until everything is thoroughly incorporated.  Scrape bottom and sides of bowl, and mix briefly.
6. Scoop dough onto prepared baking sheet leaving about 2 inches between cookies.
7. Bake for 10-13 minutes or until they are light golden brown at the bottom and edges but still look shiny in the middle.
8. Remove from oven and once they are set enough to handle transfer to racks to cool.

Recipe adapted from King Arthur Flour Chocolate Chip Oatmeal Cookies 2015