While I'm not the one who makes the cookies in our house - my husband does it - I am responsible for eating a lot of them so I can vouch for this recipe. He baked up a double batch for our first camping trip in years last weekend and the above picture was what was left Monday morning. They're very good! We have them once a week (shameful but true).
It's a slight modification of this one. Often lately, he makes them with 100% white whole wheat flour which makes them a titch healthier. The only difference I've noticed is that they don't spread as much when made this way. They're thicker but I like a chunky cookie. They don't, by any stretch, taste like a health cookie...whatever that is. The original recipe suggests that you refrigerate them for a bit so if you like a flatter cookie, this will help. We've simplified the recipe a bit so we don't bother with that part.
--------------------- 1/2 stick softened butter 2/3 c packed light brown sugar 1 large egg 1/2 teas vanilla extract
3/4 c all-purpose flour or white whole wheat flour 1/2 teas baking soda 1/2 teas cinnamon 1/2 teas sea salt
1 1/2 c rolled oats 3/4 c chocolate chips (we use semi-sweet/bittersweet but feel free to use milk chocolate if that's more your style)
Preheat oven to 350 degrees. In a large bowl / stand mixer, cream the first four ingredients. Whisk the dry ingredients together in a separate bowl and then add to wet ingredients in the large bowl until just mixed. Add oats and chocolate chips and stir together.
Space evenly on 2 cookie sheets and place them in the oven for 10-12 minutes (check after 10). Let cool for a few minutes and eat!