Directions and Pro Tips

• Preheat Oven: Heat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• Cream Butter and Sugars: In a large bowl, cream together the butter, brown sugar, and white sugar until smooth and fluffy.
• Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients.
• Mix in Oats and Chocolate Chips: Fold in the rolled oats, chocolate chips, and optional nuts or raisins.
• Scoop Dough: Drop spoonfuls of dough onto the prepared baking sheets, leaving 2 inches of space between each cookie.
• Bake: Bake for 10–12 minutes, or until the edges are golden brown.
• Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
• Pro Tips
  Chill the Dough: Refrigerate the cookie dough for at least 30 minutes to prevent spreading and achieve thicker, chewier cookies.
  Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for easier mixing and better texture.
  Measure Oats Precisely: Use a measuring cup for rolled oats to maintain the right balance between chewy and crumbly.
  Customize the Add-Ins: Add a mix of white chocolate chips, dried cranberries, or shredded coconut for variety.
  Bake Evenly: Rotate the baking sheet halfway through baking for evenly browned cookies.
  Test for Doneness: Remove cookies from the oven when edges are golden, even if centers look slightly underbaked; they will set as they cool.
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