Oatmeal Chocolate Chip Cookies

http://cooking.nytimes.com/recipes/1022570-oatmeal-chocolate-chip-cookies

Ingredients

Dry

• 3⁄4 cup/100 grams all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon fine sea salt

Wet

• 8 tablespoons/114 grams (1 stick) unsalted butter, softened
• 1⁄2 cup/94 grams packed brown sugar
• 1⁄4 cup/59 grams granulated sugar
• 1 large egg, at room temperature
• 2 tablespoons heavy cream or milk
• 2 teaspoons pure vanilla extract

Post-combine

• 1 1⁄4 cups/134 grams old-fashioned rolled oats
• 1 cup/189 grams semi-sweet chocolate chips
• 1⁄2 cup/63 grams chopped pecans or walnuts (optional)

Directions

1. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. In small bowl combine dry ingredients. In larger bowl, cream butter and sugar. Then mix rest of wet ingredients.
3. Add dry into wet until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
4. Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.