Ingredients
- 113g margarine
- 65g Granulated sugar
- 140g Sugar, Brown
- 1 Egg
- 1tbs vanilla (18ml)
- 120g All purpose flour
- 3g baking soda
- 135g oats, rolled
- 150g Chocolate chunks
- 3g salt
Directions/Method
- In a medium bowl, whisk together the flour and baking soda; set aside.
- Combine the butter with both sugars; beat on medium speed until light and fluffy.
- Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
- Add flour mixture; mix until almost combined.
- Stir in the oats and chocolate chunks. Chill dough for one hour to overnight.
- Preheat oven to 188 degrees.
- Use a small ice cream scoop (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let completely cool.