Chewy Chocolate Chip Cookies

• 1 2/3 cups (227 grams) all-purpose flour
• 1 cup (80 grams) rolled oats (not instant)
• 1/2 teaspoon baking soda
• 3/4 cup to 1 cup (150 to 200 grams) sugar (see headnote)
• 1/2 cup to 3/4 cup (100 to 150 grams) packed light brown sugar (see headnote)
• 1 teaspoon fleur de sel or 3/4 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon (optional)
• 2 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 14 tablespoons (1 3/4 sticks; 7 ounces; 198 grams) unsalted butter, melted and still warm
• 3/4 pound (340 grams) semisweet or bittersweet chocolate, chopped into irregular bits

1. Position the racks to divide the oven into thirds and preheat it to 375u0b0F. Line two baking sheets with parchment paper or silicone baking mats.
2. Whisk together the flour, oats and baking soda.
3. Working in a large bowl with a flexible spatula, stir together both sugars, the salt and cinnamon, if you're using it. Drop in the eggs one at a time and beat with the spatula to blend, then stir in the vanilla. Pour in the melted butter-do this in two or three additions-and stir until you have a smooth, shiny mixture. Add the flour and oats all at once and stir gently until they're almost incorporated. Add the chocolate bits and stir until the dry ingredients are fully blended into the dough. (You can wrap the dough and refrigerate it for up to 5 days or freeze it for up to 2 months.)
4. Portion out the dough using a medium cookie scoop (one with a capacity of 11/2 tablespoons), or use rounded tablespoons of dough, and place about 2 inches apart on the sheets-these are spreaders.
5. Bake for 10 to 12 minutes, rotating the sheets from front to back and top to bottom, until the cookies are golden and somewhat firm around the edges but still soft in the center - they'll set as they cool. Let the cookies rest on the baking sheets for about 3 minutes before carefully transferring them to racks to cool to just warm or room temperature.
6. Repeat with the remaining dough, always using a cool baking sheet.
7. STORING: The cookies can be kept at room temperature for about 5 days or frozen for up to 2 months.
8. WORKING AHEAD: The dough can be made ahead and kept covered in the refrigerator for up to 5 days or frozen for up torn2 months. If you'd like, freeze scoops of dough and then bake directly from the freezer, adding a couple of minutes to the baking time.

flour, rolled oats, baking soda, sugar, brown sugar, salt, ground cinnamon, eggs, vanilla, unsalted butter, bittersweet chocolate

Taken from food52.com/recipes/78188-chewy-chocolate-chip-cookies (may not work)