Crisp on the surface and chewy on the inside, this old-school cookie is one of my favorites.
- 1¼ cups unbleached all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 1 cup brown sugar, firmly packed
- ½ cup granulated sugar
- 1 egg
- ¼ cup water
- 1 teaspoon pure vanilla extract
- 3 cups rolled old-fashioned oats
- ¾ cup chocolate chips
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a bowl, sift together the flour, salt and baking soda. Set aside.
- Cream the butter and both sugars in a bowl, using an electric mixer on high speed (or by hand, using a sturdy wire whisk) until light and fluffy, about 5 minutes.
- Beat in the egg, water and vanilla extract. Fold in the flour mixture until no flour is visible.
- Stir in the oats and chocolate chips and mix well.
- Drop the dough by tablespoon onto the baking sheet, about 2 inches apart, and bake for about 10–12 minutes, until golden brown.
- Transfer to a cooling rack and let cool.
- Repeat the process with the remaining batter.
- Dip the spoon in water prior to every scoop for an easy dough release onto the baking sheet.
- Substitute nuts, raisins or coconut flakes for the chocolate chips.