Chocolate Chip Cookies Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| 1 teaspoon baldng powder | ||
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter margarine | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Egg | 1 Large | |
| Unsweetened applesauce | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Rolled oats | 2 Cup (16 tbs) | |
| Semi-sweet chocolate chocolate chips package | 1 | |
| Granulated Sugar | 2 Tablespoon | |
Directions
1. In a medium-size bowl, stir together flour, baking powder, baking soda, and salt; set aside.
2. In a large bowl, beat butter, oil, and brown sugar with an electric mixer until smooth. Add egg, applesauce, and vanilla; beat until blended. Add flour mixture and beat until smooth. Scrape down sides of bowl; stir in oats and chocolate chips.
3. Shape and bake dough right away; if it is allowed to sit, cookies will be dry. Working quickly, spoon 2-tablespoon (30-ml) portions of dough onto lightly greased large nonstick or regular baking sheets, spacing cookies evenly. Dip fingertips in granulated sugar, then pat cookies into rounds about 1/3 inch (8 mm) thick.
4. Bake in a 350°F (175°C) oven until pale golden (about 10 minutes), switching positions of baking sheets halfway through baking. Let cool for about 3 minutes on baking sheets, then transfer to racks to cool completely
2. In a large bowl, beat butter, oil, and brown sugar with an electric mixer until smooth. Add egg, applesauce, and vanilla; beat until blended. Add flour mixture and beat until smooth. Scrape down sides of bowl; stir in oats and chocolate chips.
3. Shape and bake dough right away; if it is allowed to sit, cookies will be dry. Working quickly, spoon 2-tablespoon (30-ml) portions of dough onto lightly greased large nonstick or regular baking sheets, spacing cookies evenly. Dip fingertips in granulated sugar, then pat cookies into rounds about 1/3 inch (8 mm) thick.
4. Bake in a 350°F (175°C) oven until pale golden (about 10 minutes), switching positions of baking sheets halfway through baking. Let cool for about 3 minutes on baking sheets, then transfer to racks to cool completely
Chef
