You'll need:
- 1 1/2 c flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1 c butter (2 sticks), softened
- 1 c brown sugar
- 1/2 c sugar
- 2 eggs
- 1 tsp vanilla
- 3 c quick-cooking oats
- 3/4 c semi-sweet chocolate chips
In a stand mixer, using the paddle attachment, mix the butter with the sugars until fully blended. Add the eggs and vanilla and mix until combined. Then add the dry ingredients and mix until just blended.
Remove from the mixer and fold in the oats and chocolate chips.
At this point, I scoop the cookies onto a wax paper-lined plate or greased tupperware - using a 1 1/2 Tbs cookie scoop. If you don't have a scoop, do a heaping tablespoon and roll into a ball.
Chill for at least an hour.
Cook at 350 for 10-12 minutes.
Mix it up:
- Freeze extra rolled dough to have easy cookies later! Just add a few minutes if baking from frozen
- Play around with the extracts and chips
- Coconut extract and white chocolate chips instead of semi-sweet
- Maple extract with dark chocolate chips, and add a 1/2 tsp each of nutmeg and cinnamon (or 1 tsp pumpkin pie spice)
- Almond extract with milk chocolate chips and crushed almonds or pecans