Ingredients
1-1/2 C all-purpose flour
1-1/2 C WW pastry flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1 1/2 cups 60% cacao Ghiradelli chocolate chips
1 C oats
1/4 cup cold water
Preparation
Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
Whisk together flour, baking soda, and salt in a small bowl.
Brown 1-1/2 sticks butter in pan until slightly brown. Put in bowl and add remaining butter to cool. Add white and brown sugar. Add egg & vanilla to butter mixture, beat with whisk until smooth. Allow to rest 3 minutes and whisk again. Repeat 3 times. Add water to oats, stir and allow to sit while whisking butter mixture. Mix in flour mixture until just blended, then stir in chips and oats. Cool batter 5-10 minutes.
Scoop with 1 T cookie scoop for each cookie, put in container and refrigerate at least 1 hour. Arrange on sheet 3 inches apart. Keep cookie dough in refrigerator until ready to put on sheet and bake.
Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Let cookies rest on sheet 5 minutes, then transfer to a rack to cool.
