oatmeal chocolate chip cookies

From here.

Ingredients

• 1 large egg
• 1/2 cup unsalted butter, softened to room temp (1 stick)
• 1/2 cup light brown sugar, packed - a bit less
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook) - 120 g
• 3/4 cup all-purpose flour - 98 g whole wheat ground
• scant 1/2 teaspoon cinnamon 
• 1/2 teaspoon baking soda
• pinch salt
• 1 heaping cup semi-sweet chocolate chips
• 1/2 cup nuts 

Instructions

1. Preheat oven to 350.
2. Combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
3. Scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
4. Scrape down the sides of the bowl, and add the chocolate chips, nuts, and beat on low speed until just combined, about 30 seconds.
5. Chill at least 2 hours before baking (or don't).  
6. Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. 

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.