1. Preheat oven to 350 degrees, and set up the digital scale to begin measuring out each of the ingredients.

The following directions are for a Kitchen Aid mixer

1. Add the measured out butter, baking soda, salt, vanilla extract, brown sugar and white sugar to the mixing bowl, and mix for 1 minute on speed 2 and 45 seconds on speed 4.
2. Next, add the measured out egg, and mix on speed 2 for 30 seconds. The egg should be fully incorporated.
3. Add the measured out flour and oats into the mixing bowl in small amounts, and mix for 1 minute on speed 2. Once they are incorporated, mix again for 1 minute on speed 4.
4. Last, add the chocolate chips. You’ll want to gently fold the chocolate chips into the mixture using a spatula. I like to use a combination of dark chocolate, semi-sweet and white chips.

Forming the cookies

1. Pour the cookie dough out onto parchment paper, and shape into a log. Wrap the log in the parchment, and cover completely it with cling wrap.
2. Flash freeze the cookie dough for 30 minutes before cutting it into individual cookies. This makes the log easier to cut. (You can also store the wrapped cookie dough in the freezer to bake at a later date.)

Baking the cookies

1. Cut the log into 1-2″ sections, and spread the cookies out on a non-stick baking sheet. Bake in a 350 degree oven for 8-9 minutes or until the edges begin to turn golden brown.
2. Remove the cookies from the oven, and let them cool on the baking sheet for 5 minutes.