The cookie recipe you'll keep coming back to – with soft, chewy centers and crisp edges.

1 cup (225 g) butter (we used Miyoko’s)
1 cup (200 g) brown sugar
½ cup (100 g) granulated sugar
½ teaspoon (3 g) baking soda
½ teaspoon (2.5 g) salt
100 mL (~½ cup) JUST Egg (at room temperature)
1 tablespoon (20 g) vanilla extract
1 ¾ cup (250 g) all-purpose or 1:1 gluten-free flour
3 cups (300 g) rolled oats
1 cup (100 g) chocolate chips

Serves 24 cookies

Cream butter and sugar

In a standing mixer or with an electric hand mixer, cream together the butter, brown sugar, granulated sugar, salt, and baking soda until light and fluffy. Scrape down the bowl and cream for another minute.

Mix in JUST Egg

Add the JUST Egg and vanilla gradually, allowing the liquid to fully incorporate. Mix on medium-speed until light, fluffy, and even in texture.

Fold in flour, oats, and chocolate

Add flour and oats. Mix until just until incorporated. Fold in the chocolate chips.

Scoop and bake

Scoop 2 oz (~¼ cup) portions of dough onto a baking sheet and bake for 10-13 minutes at 325°F (convection) or 350°F (conventional). Let cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.