E&M chocolate chip cookies

1.1 cups AP flour (or 80g flour, 90g ground steel cut oats, 70g ground flax)
2 Sticks (1/2 lb) unsalted butter, at room temperature
.9 cups light brown sugar (cut to .6 cups)
.4 cups granulated sugar (cut to .16 cups)
1 large egg, at room temperature
1 large egg yolk, at room temperature
3 tablespoon vanilla extract (plus a bit more to taste)
.4 cups quick-cooking or old-fashioned oats
    Variation: Grind mixed grains, flax, hemp, etc.
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
2.15 cups semisweet chocolate chips. Probably less  ~ 1.5 cupa (1/2 shaved, ½ chunks)
a few handfuls chopped walnuts


1) Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

2) Beat together the butter and sugars until smooth.

3) Add the egg, egg yolk, and vanilla one at a time, beating well after each.

4) Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.

5) Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

6) Stir in the chocolate chips.

7) Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.

7) Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

8) Bake the cookies for 12 to 15 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.

9) Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.

Yield: 20 to 100 cookies, depending on size.