Oatmeal Chocolate Chunk Cookies

Dough

• 3/4 cup Butter, softened
• 1 1/4 cups Brown sugar, packed
• 1/4 cup Granulated sugar
• 2 Eggs
• 2 tsp Vanilla extract
• 1 1/2 cups All-purpose flour
• 2 1/2 cups Rolled oats — old-fashioned, not quick oats
• 1 tsp Baking soda
• 3/4 tsp Salt
• 7 oz Dark chocolate, chopped into chunks — from a bar — chips won't pool the same way

Dough

1. Cream the butter with both sugars until light, about 3 minutes.
2. Beat in the eggs and vanilla.
3. Whisk the flour, baking soda, and salt together and mix in just until combined, then fold in the oats and the chopped chocolate, dust and all. (Tip: Don't sift out the chocolate shards. They melt into the dough and give the whole cookie a darker, richer background.)

Chill

1. Chill so the oats can hydrate and the butter can firm.

Bake

1. Scoop into mounds on a lined sheet and bake at 175°C (350°F) until the edges are set and golden and the centres look barely underdone.
2. Cool on the pan 5 minutes. If you want defined chocolate pools, press a few reserved chunks onto the tops as soon as they come out.