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Preheat oven to 375° F.
Using a stand mixer or hand mixer, cream the butter, brown sugar, and granulated sugar together at high speed until fluffy and light beige in color – about 2-3 minutes. Add eggs and vanilla, and mix to combine, scraping down the sides of the bowl with a rubber spatula.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Add it to the butter, sugar, and egg mixture and mix just until no dry flour remains. Then add the oats and chocolate and mix until combined.
Cover and chill the dough in the fridge for at least 20 minutes, and up to overnight.
Drop two tablespoon scoops on a parchment lined baking sheet leaving about 2 inches of room between each cookie (6 to a sheet) and bake on the middle rack for 11-13 minutes, or until the cookies are set and light golden at the edges, but still quite wet in the middle. When they’re done, pull the entire sheet of parchment off the sheet and onto the counter. Let the cookies cool for five minutes before using a thin spatula to transfer them from the parchment to a cooling rack. Repeat with the remaining cookie dough.