If you forget, Sally's Baking Addiction has a great tutorial to quickly soften butter. Ask me how I know. 😉

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Using a stand mixer with the paddle attachment, mix the butter, brown sugar, and granulated sugar until smooth.

Add in the egg and vanilla extract. Stir until incorporated.

In a medium bowl, stir flour, baking soda, and salt until mixed. Slowly add the flour mixture in batches to the butter mixture until well mixed. Remember to scrape the sides of the bowl.

Add the oats and chocolate chips and stir to distribute evenly. I found this step to be hard on my mixer. So, I prefer to mix in the oats and chocolate chips by hand using a silicone spatula.

Place rounded tablespoons of dough on the parchment-lined baking sheet. I like to lightly roll the dough between my hands to help shape them into loose balls before placing them on the baking sheet.

Bake for 12-14 minutes, or until the tops are golden brown and your preferred cookie texture is achieved (see notes below for what I look for). Actual baking time may vary depending on your oven, location, climate, baking equipment, etc.

Remove cookies from the oven and cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool.

Enjoy when the cookies are still slightly warm, or cool completely and transfer to an airtight container.