1-First Step: Cream the Wet Base Beat 1 cup softened unsalted butter, 1 cup brown sugar, and 1/2 cup white sugar until light and fluffy, about 2-3 minutes. This builds the chewy chocolate chip cookies foundation. Scrape bowl often for even mixing. High speed incorporates air for tenderness.

2-Second Step: Add Eggs and Flavor Mix in 2 large eggs one at a time, then 2 tsp vanilla extract. Beat until smooth, 1 minute. Wet mix should look glossy. If dough seems oily, chill briefly. This step binds flavors, key for twisted sugar cookies.

3-Third Step: Combine Dry Ingredients In separate bowl, whisk 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt. Gradually add to wet mix on low speed. Avoid overmixing to keep cookies soft. Dry adds structure without toughness.

4-Fourth Step: Fold in Oats and Chips Stir in 3 cups rolled oats until distributed, then 2 cups chocolate chips. Dough will be thick. For extra chunks, reserve 1/4 cup chips for tops. Taste test a pinch adjust salt if needed.

5-Fifth Step: Chill and Scoop Chill dough 30 minutes for flavor meld and to prevent spread. Scoop 1/4-cup balls (about golf ball size) onto sheets, 3 inches apart. Flatten slightly. Press extra chips on top.

6-Sixth Step: Bake to Perfection Bake 12-15 minutes until edges golden, centers soft. Rotate sheets halfway. Cool on sheet 5 minutes they firm up. Transfer to rack. Fresh, they weigh about 8 ounces each, gooey and warm.