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PdfPrep - Get the oven preheating to 350 degrees F. Line a baking sheet with parchment paper.
Mix Butter and Sugar - In a medium bowl, stir together the softened butter and sugars until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together).
Add Yolk and Vanilla - Mix in the egg yolk and vanilla until well combined.
Add Dry Ingredients - Stir in flour, baking soda, and salt. Then fold in the chocolate chips and oats.
Chill Dough - I like to pop the dough in the fridge for 10-15 minutes while the oven finishes preheating.
Roll into Balls - Roll the dough into two balls and place on a baking sheet. I like to use a large ⅓ cup cookie scoop (the same size I use to fill a standard muffin pan). I also like to press a few extra chocolate chips in the tops for extra pretty cookies.
Bake - Bake for 12–14 minutes - until the edges are golden and set and the centers are just set. I like my cookies to have a gooey (not raw) center so they are extra tender, but you can adjust to your preferences.
Cool on Baking Sheet - Allow the Cookes to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!