Averie Cooks

-1 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.
-1 Add the oats, flour, baking soda, cornstarch (keeps cookie extra soft), salt, and stir to combine.
-1 Add the chocolate chips and stir to combine.
-1 Roll dough in your hands to create a ball and then flatten about halfway or so that the mound is about 1 1/2 inches thick.
-1 I recommend chilling the dough, wrapped in plastic wrap, in the fridge for at least 2 hours to ensure the cookie stays thicker cookie and spreads less. If desired, add additional chocolate chips to the top of cookie (recommended).
-1 Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray and place the cookie dough on it.
-1 Bake for about 12 to 15 minutes (shorter for softer cookies, longer for more well-done cookies), or until edges have set and top is just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookie firms up it cools. Exact baking time will depend on how thick your dough mound is and how well-chilled it is going into the oven.
-1 Remove baking sheet from oven, top cookie with additional chocolate chips as desired (recommended), and allow cookie to cool on baking sheet until serving. Cookie is best warm and fresh.