Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup quick cooking oats (not instant)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup firmly packed light brown sugar
• 1/2 cup white sugar
• 1 cup (2 sticks) butter at room temperature
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 lb. (16 oz.) semisweet chocolate (may also use milk chocolate - see tips above)

Directions

Preheat oven to 300° F.

In a large mixing bowl, whisk together flour, oats, baking soda and salt. Set aside.

In an electric mixer bowl, add butter, brown sugar and white sugar. Beat on low-medium speed until creamy and well-blended, scraping sides and bottom with a rubber spatula to incorporate all ingredients. Add eggs and vanilla and blend again until fully blended, again scraping sides and bottom of bowl to incorporate all ingredients.

Add the flour and oats mixture to the electric mixer bowl and beat on low speed just until combined. Stop mixing, then scrape sides and bottom of bowl to incorporate all ingredients and very briefly mix again just until blended. Remove bowl from mixer and add chocolate chunks using a large rubber spatula or spoon.

Drop the dough by large rounded tablespoons (about 1 1/4-inch balls) on ungreased baking sheets about 2 inches apart. Bake for 20-23 minutes or until edges are beginning to turn light golden and cookie centers still appear soft. (Tip: Cookies may appear to be slightly under-baked, but this is important in creating chewy cookies. Over-cooking will create tougher cookies). Remove cookies from oven and cool on a cooling rack. Store in an air-tight container.