Oatmeal chocolate chip cookies

1 cup white whole wheat flour (120g)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
1/4 cup granulated sugar (48g)
1/2 cup light-brown sugar, packed (105g)
2 tsp pure vanilla extract
1 large egg
1 1/2 cups rolled oats (135g)
3/4 cup semisweet chocolate chips (112g)


In a medium bowl, whisk together the flour and baking soda; set aside.
Mix the butter with both sugars and stir until throughly combined.
Add the salt, vanilla, and eggs and beat until well mixed
Add flour mixture; mix until almost combined.
Stir in the oats and chocolate chips. Chill dough in the fridge for at least 20 minutes.
Preheat oven to 375 degrees.
Use a small ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.