Ingredients:

  • 1 ¼ cups All-Purpose Flour (150g)
  • 1 cup Rolled Oats (Old-Fashioned) (90g)
  • ½ teaspoon Baking Soda
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Salt
  • ¼ cup (56g) Unsalted Butter, softened
  • ¼ cup Light Brown Sugar, packed (50g)
  • ¼ cup Granulated Sugar (50g)
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup Plain Greek Yogurt (0% or 2%) (60g)
  • ½ cup Semi-Sweet Chocolate Chips (85g)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
  4. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
  5. Mix in the Greek yogurt until the batter is smooth.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing.
  7. Gently fold in the rolled oats and chocolate chips using a rubber spatula.
  8. Cover the dough and refrigerate for a minimum of 30 minutes to prevent excessive spreading.
  9. Drop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
  10. Bake for 10–12 minutes, rotating the pan halfway through, until the edges are golden brown but the centers still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.