Instructions

• In a large bowl, whisk together the dry ingredients: 1.5 cups old-fashioned oats (not quick cooking), 1 cup all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cloves (optional), and 1/2 teaspoon salt.
• In a separate bowl, combine the wet ingredients: 1/2 cup unsalted butter (melted and cooled), 1/2 teaspoon pure vanilla extract, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, and 1 large egg. Stir or whisk until the mixture is smooth and the sugars are incorporated.
• Pour the wet mixture into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined; the dough will be sticky.
• Fold in 1 cup chocolate chips until evenly distributed.
• Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to overnight to firm the dough.
• When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Using a medium cookie scoop (about 1 1/2 tablespoons) or two spoons, portion the chilled dough into mounds and place them on the prepared baking sheet, spacing the mounds about 2 inches apart.
• If desired, press a few extra chocolate chips onto the top of each dough mound for appearance.
• Bake in the preheated oven for 13 to 15 minutes, until the edges are lightly golden and the centers are set.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.
• Transfer the cookies to a wire rack to cool completely.