Step 1

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.

Step 2

To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed, i.e. your bicep and shoulder should be burning if you’ve mixed well enough.

Step 3

Add the oats, flour, baking soda, salt, and stir to combine.

Step 4

Add the chocolate chips and stir to combine.

Step 5

Using a 2-tablespoon cookie scoop, form mounds and place on prepared baking sheet spaced about 2 inches apart (I baked 12 cookies on the first sheet)

Step 6

Bake for about 10 to 13 minutes (short for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.

Step 7

Immediately upon taking the baking sheet out of the oven, add about 5 additional chocolate chips per cookie. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.