Hands-On Time
20 Mins
Total Time
55 Mins
Yield
Makes 2 dozen cookies
Roland Bello

How to Make It

Step 1

Heat oven to 375° F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.

Step 2

Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside.

Step 3

Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the chocolate.

Step 4

Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.

Step 5

Bake, rotating the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Step 6

Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.

Ratings & Reviews

/5
Reviews
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