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YIELD
2 ½ dozen cookies
EQUIPMENT
Measuring cups and spoons
Mixing bowls
Rimmed baking sheet
Parchment paper
Food processor
Large fine-mesh sieve
Whisk
Stand mixer
Rubber spatula
Metal spatula
Wire cooling rack
Old-fashioned rolled oats, 2½ cups
All-purpose flour, 2 cups
Baking soda, 1 teaspoon
Baking powder, ½ teaspoon
Kosher salt, ½ teaspoon
Unsalted butter, 2 sticks (at room temperature)
Light brown sugar, 1 cup (lightly packed)
Granulated sugar, ½ cup
Large eggs, 2
Vanilla extract, 1 teaspoon
Semisweet chocolate chips, 2 cups
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