Wander & Wonder

Yield: 16 cookies

Total time: 25 minutes

I N G R E D I E N T S

• 1/2 cup unsalted butter (softened)
• 1/3 cup white sugar
• 2/3 cup light brown sugar (packed)
• 2 tsp pure vanilla extract
• 1 large egg
• 1 cup all purpose flour
• 1 and 1/2 cup rolled oats
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips

R E C I P E

1. Preheat oven to 375°F
2. In a small bowl, mix the flour, baking soda, and salt
3. In another bowl, cream the butter and the sugars (use the bowl for your standing mixer if you are using one)
4. Beat in the egg and the vanilla until well-mixed.
5. Add in the flour mixture to the wet ingredients. Mix until just combined.
6. Using a spatula, stir in the oats and the chocolate chips.
7. Roll into golf-sized balls (it might be a bit soft but that’s ok) and place eight balls on each tray.
8. Bake for 8-10 minutes. The cookies should be slightly golden on the edges and on top.
9. Remove from the oven and let the cookies cool before storing them (or eating them hihi).

T I P S

• Any time I bake cookies, I use a silicone baking sheet for the tray. I find that it works much better than butter/oil/parchment paper.
• Always start with the lowest baking time for the timer (in this case, 8 minutes). Then check your cookies and reassess if you need more time (going up in increments of 1 minute).
  
  

These cookies are really comforting, especially with a nice glass of milk, hot tea, or coffee. I also eat them with a banana and a yogurt as a quick and easy breakfast for when I am in a rush to get to the clinic or hospital in the morning.