1 ¾ C. organic all-purpose flour
1 tsp. baking soda
1 tsp. salt
½ Lb (2 sticks) organic unsalted butter (we like Straus Family Creamery), softened
¾ C. organic brown sugar
¾ C. organic granulated sugar
1 tsp. Tahitian Vanilla extract
2 organic free-range eggs
½ C. rolled oats, ground in a mill or mini-food processer
½ C. rolled oats
3 pkgs (3.5 oz. each) high quality organic milk chocolate (we like Green & Black’s), coarsely chopped into random sized chunks
Sift together the flour, baking soda and salt in a small bowl. In a large mixing bowl, beat together the butter, sugars, and vanilla until fluffy. Mix in the eggs; beat well. Gradually add the flour mixture and beat well. Stir in the oats and chocolate.
Drop by rounded tablespoons onto ungreased baking sheets and bake in preheated 375 degree oven until the edges start to brown , about 9 minutes. (To keep the cookies chewy, the middles should not quite be firm yet when you remove them. As they sit, the cookies will continue to cook and firm up). Let stand on the cookie sheet for a couple of minutes and then place on wire racks to cool completely.
Note: This dough freezes extremely well, so we like to bake up only as many cookies as we need for the next day. We scoop the remaining batter onto a baking sheet and place in the freezer for a few hours until firm, then put them into a freezer bag. You can then remove as many as you need and bake straight from the freezer (they will need a minute or two longer in the oven). Mmmm….freshly baked cookies on demand!
