Jr. Gillie Cookie Recipe

Prep

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure and have all ingredients at room temperature (butter and egg).

Cream butter and sugars: In a large mixing bowl (or bowl of a stand mixer fitted with the paddle), beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add egg and vanilla: Add the egg and vanilla extract and beat until combined, scraping down the bowl once to ensure even mixing, about 30 seconds.

Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt until evenly distributed.

Incorporate dry into wet: With the mixer on low, add the dry ingredients in two additions, mixing until just combined and no large streaks of flour remain. Do not overmix.

Fold in oats and mix-ins: Using a spatula, fold in the rolled oats, mini chocolate chips, and chopped nuts (if using) until evenly distributed throughout the dough.

Portion the dough: Using a 1.5 tablespoon cookie scoop (or a heaping tablespoon), portion dough into rounded balls about 1.25 inches in diameter. Place them 2 inches apart on the prepared baking sheets to allow spreading.

Optional chill (for thicker cookies): If you prefer thicker, chewier cookies, chill the scooped dough on the baking sheet in the refrigerator for 20–30 minutes before baking. If baking immediately, proceed to the next step.

Bake: Bake one sheet at a time in the center of the preheated oven for 9–11 minutes, or until the edges are lightly golden and the centers still look slightly soft. Rotate the pan front to back halfway through baking for even color.

Finish and cool: Remove the baking sheet from the oven. If desired, immediately sprinkle a pinch of coarse sugar on top of each warm cookie for a light crunch. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Optional drizzle: If using melted chocolate, transfer 2 tablespoons of melted chocolate to a small piping bag or zip-top bag with a tiny corner snipped and lightly drizzle over cooled cookies. Let chocolate set before stacking or storing.

Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze in a single layer for up to 1 month.