Instructions

01
Preheat oven to 350°F. Line a baking sheet with parchment paper.
02
In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to blend.
Herb says
Mixing these dry ingredients together first ensures the leaveners are evenly distributed, so you don’t get any surprise bitter bites.
03
In a large bowl, beat softened butter, brown sugar, and granulated sugar together until fluffy, about 2 minutes.
04
Add the egg and vanilla extract, then beat until smooth. Stir in lemon zest.
05
Stir in the oats until evenly distributed.
06
Add the dry ingredients to the wet, mixing gently with a spatula just until you see no more flour streaks.
Herb says
Overmixing develops gluten, which is great for bread, not chewy cookies.
07
Fold in the chocolate chips.
08
Gently toss diced strawberries with 1 tablespoon of the measured flour, then fold into dough.
Herb says
Tossing strawberries in a little flour helps keep them from leaking too much moisture into your cookies.
09
Scoop rounded tablespoons of dough onto the prepared sheet, spacing them 2 inches apart.
10
Bake for 13-15 minutes, until edges are set and golden but centers are still a bit soft.
11
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Herb says
Letting cookies cool on the sheet allows carryover heat to finish setting the centers for that perfect chewy texture.

HERB