Oatmeal Chocolate Chip Cookies

I am going to continue on my cookie obsession. Last night I decided to make Oatmeal Chocolate Chip cookies from The Buttercup Bake Shop Cookbook. This is one of my favorite cookbooks. It is written by Jennifer Appel who is the co author of the Magnolia Bakery Cookbook. Anyone who has been to NYC knows what the Magnolia Bakery is, only the most delectable dessert heaven you have ever been to! So as you can imagine Jennifer's cookbook does not disappoint. Here is her recipe:
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, room temp.
1 teaspoon vanilla extract
1 cup rolled oats (not quick cooking oats)
6 oz. semisweet chocolate chips (I use bittersweet chips)

Preheat oven to 350 degrees. Lightly grease two or three 12x18 inch baking sheets. In a medium bowl, combine the flour,baking soda, and salt. Set aside. In a large bowl, cream the butter with the sugars until fluffy, about 2 to 3 minutes. Add the egg and vanilla and mix well. Add the flour mixture and beat thoroughly. Stir in the oats and chocolate chips. Drop by rounded teaspoonfuls onto prepared cookie sheets, leaving several inches between for expansion (this is very important, these cookies spread a lot). Bake for 10 to 12 minutes, or until lightly golden brown. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Makes 2 to 3 dozen cookies.