Chewy oatmeal chocolate chip cookies

Weigh the flour into a medium bowl (or fluff, spoon and level it); add the baking soda and whisk to combine. Set aside.

In a stand mixer with the paddle, combine the granulated and light brown sugars.

Add the softened butter and beat on medium until light and fluffy, scraping the bowl as needed.

Add the salt and vanilla; scrape down the bowl.

Add the egg and beat about a minute until well mixed and smooth like frosting.

Add the flour mixture and mix on low until almost combined, with streaks of flour still showing.

Add the rolled oats and chocolate chips; mix on low until just combined, about 10 seconds, and finish with a spatula.

Cover and chill the dough at least an hour or up to overnight; brown sugar makes it spread, so chilling is required.

Toward the end of the chill, preheat the oven to 375F.

Scoop about two-tablespoon balls, roll if wanted, and place two inches apart on a parchment-lined rimmed baking sheet.

Variation: top with a few more chocolate chips, flaked sea salt, or both.

Bake at 375F for 8 to 10 minutes, until the edges are golden.

Cool 1 to 2 minutes on the sheet, then move to a wire rack to cool completely.