Phil's Cookies 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 softened, egg at room temperature).

Cream butter and sugars

In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 0.5 cup granulated sugar, and 0.75 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Add egg and vanilla

Beat in 1 large egg until incorporated, then mix in 1 tsp vanilla extract until combined and smooth, about 30 seconds.

Combine dry ingredients

In a separate bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp fine salt until evenly distributed.

Slowly combine wet and dry

With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until combined and no large streaks of flour remain. Do not overmix; stop as soon as the dough is uniform.

Fold in oats, chips, and nuts

Using a spatula, fold 1 cup rolled oats, 1.5 cups semisweet chocolate chips, and 0.75 cup chopped toasted walnuts or pecans (if using) into the dough until evenly distributed.

Portion

Using a medium cookie scoop (about 2 tablespoons) or a rounded tablespoon, scoop dough into mounded balls and place them 2 inches apart on the prepared baking sheets. For larger bakery-style cookies, use a 3-tablespoon scoop and space 3 inches apart.

Optional chilling

For thicker, chewier cookies, cover the baking sheet and chill the scooped dough for 20–30 minutes in the refrigerator. You can also chill the entire dough in an airtight container for 1–24 hours to deepen flavor.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes (for 2-tablespoon scoops) or 12–15 minutes (for larger scoops). Cookies should be golden at the edges but still slightly soft in the centers.

Finish

Remove the sheet from the oven. If using, lightly brush melted butter (1 tsp) on the hot cookies and sprinkle a tiny pinch of coarse sea salt (about 1/8 tsp per cookie) over the tops. Let cookies cool on the sheet for 5–10 minutes to set, then transfer to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a sheet pan until firm, then transfer to a freezer-safe bag for up to 3 months. You can also freeze dough balls on a sheet and bake from frozen (add 2–3 minutes to baking time).