Chocolate Chip Oatmeal Cookies Recipe
Ingredients
| Flour | 1 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dark brown sugar | 11/2 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs), softened | |
| Vanilla extract | 2 Teaspoon | |
| Eggs | 2 | |
| Rolled oats | 3 Cup (16 tbs) | |
| Chocolate Chips | 1 1/2 Cup (16 tbs) | |
| Pecans and walnuts | 1 Cup (16 tbs) | |
| White chocolate chips | 1/2 Cup (16 tbs) | |
| Peanut butter chips | 1/2 Cup (16 tbs) |
Directions
1. Heat oven to 375°. Line cookie sheets with butter and flour. Sift together flour, baking soda, and salt; set aside. Combine the nuts and chips in a bowl.
2. With a mixer, cream together the sugar and butter at medium speed. Add the vanilla, then the eggs (one at a time). Beat until thoroughly blended.
3. Reduce the mixer's speed to its lowest setting and add the flour mixture slowly and evenly. Fold in the oats and remaining ingredients.
4. Place about 3 tablespoons of dough on the cookie sheet and pat down until it is about 1/2-inch thick. Bake for 8-12 minutes (less time for gooier cookies, more for crunchy). Cool on the pan for about 5 minutes, then place on a cooling rack.
2. With a mixer, cream together the sugar and butter at medium speed. Add the vanilla, then the eggs (one at a time). Beat until thoroughly blended.
3. Reduce the mixer's speed to its lowest setting and add the flour mixture slowly and evenly. Fold in the oats and remaining ingredients.
4. Place about 3 tablespoons of dough on the cookie sheet and pat down until it is about 1/2-inch thick. Bake for 8-12 minutes (less time for gooier cookies, more for crunchy). Cool on the pan for about 5 minutes, then place on a cooling rack.
Chef
