Deep Dish Chocolate Chip Oatmeal Cookies

Preheat oven to 350 F. Lightly grease a muffin top pan.

In a large mixing bowl, cream butter and sugars. Add egg, yolk and vanilla and mix to combine. Slowly add flour, baking soda, salt and oats; beat just until incorporated. Mix in 1-1/2 cups of the chocolate chips by hand.

Press heaping tablespoonfuls of dough into the muffin top pan. Bake for 8-10 minutes or until set. Remove pan from oven and set it on a rack. Cool slightly in pan before removing them to a cooling rack.

Melt the remaining 1/2 cup of chocolate chips in a microwave or in the top of a double boiler. If you melt them in the microwave, make sure to only heat for 30 seconds at a time and stir between heatings.

Drizzle melted chocolate over warm cookies. Let cookies cool completely. Store in an airtight container.

Note: If you don’t have a muffin top pan, you can use a regular cookie sheet that you’ve lined with parchment paper or lightly greased. Drop by tablespoonful onto the prepared pan and bake for 7-9 minutes or until just set.