Ingredients:

  • 1 ½ cups (180 g) All-Purpose Flour (Plain Flour)
  • 1 cup (100 g) Rolled Oats (Old-Fashioned, not instant)
  • 1 teaspoon (5 g) Baking Soda
  • ½ teaspoon (3 g) Fine Sea Salt
  • ½ teaspoon (2 g) Ground Cinnamon (Optional)
  • ½ cup (100 g) Granulated Sugar (Caster Sugar)
  • ½ cup (110 g) Packed Light Brown Sugar
  • ⅓ cup (80 ml) Neutral Oil (Canola or Vegetable)
  • 2 Large Eggs (room temperature)
  • 1 teaspoon (5 ml) Vanilla Extract
  • 2 tablespoons (30 ml) Whole Milk (or equivalent dairy-free)
  • 1 cup (170 g) Chocolate Chunks or Chips (Dark or semi-sweet)

Instructions:

  1. Preheat oven to 180°C (350°F). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon until fully combined. Set aside.
  3. In a large bowl, combine the granulated sugar, brown sugar, and neutral oil. Whisk vigorously for 1 minute until the mixture is uniform and resembles a thick paste.
  4. Add the two room-temperature eggs, one at a time, mixing well after each addition until the mixture is glossy and slightly thickened.
  5. Stir in the vanilla extract and the whole milk until fully incorporated.
  6. Gradually add the dry mixture to the wet mixture, mixing only until just combined. Stop mixing as soon as you see no dry streaks of flour remaining.
  7. Gently fold in the chocolate chunks using a rubber spatula.
  8. Cover the bowl and refrigerate the dough for a mandatory 30 minutes. Chilling is vital to prevent the cookies from spreading too thinly during baking.
  9. Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, leaving 2 inches (5 cm) between each mound.
  10. Bake one tray at a time on the centre rack for 10–12 minutes. The edges should be set and lightly golden brown, but the centres should still look slightly soft and underdone.
  11. Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.