Oats and Chocolate Chip Cookies

Cream the butter and sugar: In a large mixing bowl, cream the butter with both the granulated sugar and brown sugar until smooth and fluffy.

Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.

Prepare the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

Combine the wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture until just combined.

Add the oats and chocolate chips: Stir in the oats and chocolate chips, making sure they’re evenly distributed throughout the dough.

Chill the dough: Cover the bowl and refrigerate the cookie dough for about 1 hour to help the cookies hold their shape when baking.

Lay out the cookies: Scoop out portions of the dough onto a baking sheet, spacing them out evenly. Gently flatten each scoop with your fingertips.

Bake to perfection: Bake in a preheated oven at 375°F (gas mark 5) for 10–12 minutes, or until the edges turn golden brown.

Cool on the sheet: Let the cookies cool on the baking sheet for about 5 minutes to firm up.

Cool completely before serving or storing: Transfer the cookies to a wire rack to cool completely before serving them or storing them in an airtight container.