OATMEAL CHOCOLATE CHIP COOKIES
These are quite simply the best chocolate chip cookies you can find.
Makes 4 dozen cookies
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1 cup (2 sticks) butter or margarine, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
2 extra-large eggs
1 teaspoon vanilla
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups old-fashioned rolled oats
2 cups (12 ounces) chocolate chips
2 11 x 17-inch baking sheets
||Preheat the oven to 375°F. Lightly grease 2 11 x 17-inch baking sheets with margarine or nonstick cooking spray.
|2.||In a large bowl, using a wooden spoon, cream together the butter and
sugars, until light and fluffy. Stir in the eggs, 1 at a time, until completely incorporated. Stir in the vanilla and set
the mixture aside.|
|3.||In a medium bowl, stir together the flour,
baking soda, and salt. |
|4.||Stir the flour mixture into the butter
mixture and mix until completely incorporated. Stir in the oats. (The batter should be stiff but not sticky.) Add the
|5.||Using a tablespoon, drop 2-inch rounds of
dough onto a cookie sheet, leaving about 2 inches between each cookie.|
|6.||Bake on the center rack of your oven for 10 to 12 minutes, until the cookies are light brown on top.|
Chipwiches: Place a dollop of vanilla ice cream between 2 completely cooled cookies. Press together, wrap tightly with plastic wrap, and freeze. You'll be a hero doling out these treats in the summer.
|Tip If you like your cookies chewy, let them cool for a minute on the baking sheet, then remove them with a spatula to a wire rack. If you like crunchier cookies, set the baking sheet on the wire rack and let the cookies cool (and harden). While the first sheet of cookies is baking, prepare the second sheet.|
Excerpted from DAD'S OWN COOKBOOK copyright © 1993 Bob Sloan.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.