Source: The Hungry Engineer
Chocolate Chip Oatmeal Cookies
adapted from Recipe Source
1/2 cup white sugar
1/2 cup brown sugar (light or dark, your call)
3/4 cup oil (I usually use canola)
1 teaspoon vanilla extract
1 large egg
1 cup (4 1/2 ounces by weight) all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon (rounded) coarse kosher salt
2/3 cup chocolate chips (our preferred chips are Ghirardelli 60% cacao)
Preheat the oven to 375 degrees (F).
Combine the sugars, oil, egg, and vanilla in a large bowl and mix till thoroughly combined.
In a separate smaller bowl, toss together the flour, oats, baking powder, and salt, stirring to evenly distribute the salt and baking powder.
Mix the dry ingredients into the wet, and then fold in the chocolate chips.
With a #40 purple disher, portion cookie dough out on two parchment- or Silpat-lined baking sheets, twelve cookies to a sheet. Bake in the top and bottom thirds of the oven for nine to twelve minutes, allowing the edges to brown slightly and tops to firm up. Rotate the sheets top to bottom and back to front about halfway through baking.
Cool in the pan for a minute or two, then move to a rack to cool completely.