Preparation Steps

• To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with electric mixer), add the egg, softened butter, brown sugar, granulated sugar, and vanilla extract. Beat on medium-high speed until well creamed and fluffy, about 4 minutes.
• Stop, scrape down the sides of the bowl, then add the oats, flour, cinnamon, baking soda, and optional salt. Mix on low speed until just combined, about 1 minute.
• Add the chocolate chips and optional raisins or nuts. Mix on low speed for about 30 seconds until evenly distributed. Do not overmix.
• Using a large cookie scoop (or 1/4-cup measure), form 12 equal-sized dough balls. Gently flatten each slightly. Tip: For best appearance, pull some chocolate chips from the inside and place a few extra on top of each ball.
• Place dough balls on a plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days. This step prevents spreading and improves texture. Do not skip or reduce time unless making mini cookies.
• Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper or a silicone baking mat. Place 8 dough balls on the sheet, spaced at least 2 inches apart.
• Bake for 11 minutes, or until edges are set and lightly golden, but the centers are still soft and slightly glossy. Do not overbake—cookies firm up as they cool.
• Allow cookies to cool on the baking sheet for 10 minutes before serving. Do not transfer to a rack while hot, as they may stick or break.