Here we combine three excellent cookies into one: oatmeal, snickerdoodle, chocolate chip. How can you go wrong with that? These are crunchy, not chewy cookies, with a bit of chocolate and cinnamon. I think they are what happens when you cross Mexico chocolate* with New England home-style.
If you have an electric mixer, these are very easy cookies to make.
(makes about 50 cookies)
1 cup sifted all-purpose flour
¼ teaspoon baking soda (½ teaspoon at sea level)
¼ teaspoon salt
½ teaspoon cinnamon
1 stick butter, at room temperature
½ teaspoon vanilla extract
⅓ cup sugar (⅜ cup at sea level)
⅓ cup light brown sugar, firmly packed (⅜ cup at sea level)
1 egg, at room temperature
¾ cup old-fashioned rolled oats
⅓ cup chocolate chips
Adjust the racks in your oven to ⅓ and ⅔. Preheat the oven to 400°F. Line 2 cookie sheets with aluminum foil.
Combine the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside. Using an electric mixer, mix together butter and the sugars in a large bowl and beat until light and fluffy. Add the egg and beat until well combined. On low speed, gradually mix in the dry ingredients, scraping down the sides of the bowl, then mixing slowly again just to combine. Stir in the oatmeal and chocolate chips. Drop by teaspoonfuls onto the foil, leaving 2" between cookies - they will spread. You will only be able to fit ½ the dough on 2 sheets, so you'll be baking these in 2 rounds. Place the cookie sheets in the oven and bake for 11-12 minutes until just lightly browned. Do not overbake. When done, slide off the foil and cookies onto 2 racks and let them cool for 5 minutes before trying to remove them. Let the cookie sheets cool to room temperature. Line with foil again and repeat portioning and baking with remaining dough. Store cookies in an airtight container to keep them crispy.
Adapted from Maida Heatter's Book of Great Cookies by Maida Heatter, Alfred A. Knopf, 1977.
*Mexican chocolate is often flavored with cinnamon.