Oatmeal Cookies for Two

Preheat oven to 350 degrees and line one baking sheet with parchment paper.
In a small mixing bowl, cream together the softened butter, brown sugar, and sugar with the back of a spoon, until smooth and light colored
Add the vanilla extract and egg yolk and stir to combine.
Add the flour, rolled oats, cinnamon, baking soda, and sea salt to the bowl and mix just until no streaks of flour remain.
Fold in the chocolate chips.
Divide the dough in half or using a 4 TBS cookie scoop, scoop two heaping scoops of dough and place on the lined baking sheet.
Bake at 350 degrees for 10 minutes, rotating the pan halfway through to ensure even baking. The cookies should be slightly brown around the edges and puffed up in the center when done.
Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. The tops will fall during cooling.
If you need to store a cookie, place it in an airtight container for 3-4 days or freeze for up to 3 months.