Step 1

Get the oven preheating to 350 degrees F. Line a baking sheet with parchment paper.

Step 2

In a medium bowl, stir together the softened butter and sugars until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together).

Step 3

Mix in the egg yolk and vanilla until well combined.

Step 4

Stir in flour, baking soda, and salt. Then fold in the chocolate chips and oats.

Step 5

I like to pop the dough in the fridge for 10-15 minutes while the oven finishes preheating.

Step 6

Roll the dough into two balls and place on a baking sheet. I like to use a large 1/3 cup cookie scoop (the same size I use to fill a standard muffin pan). I also like to press a few extra chocolate chips in the tops for extra pretty cookies.

Step 7

Bake for 11–13 minutes - until the edges are golden and set and the centers are just set. I like my cookies to have a gooey (not raw) center so they are extra tender, but you can adjust to your preferences.

Step 8

Allow the Cookes to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!