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Big Oatmeal Chocolate Chip Cookies

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Ingredients
  Butter/Margarine 1⁄2 Pound, softened (1 Cup)
  Firmly packed brown sugar 1 1⁄2 Cup (24 tbs)
  Eggs 2
  Vanilla 1 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking soda 2 Teaspoon
  Salt 1 Teaspoon
  Rolled oats 2 1⁄3 Cup (37.33 tbs)
  Semisweet chocolate chips/Butterscotch-flavored chips 12 Ounce (1 Large Package)
  Chopped nuts 1 1⁄2 Cup (24 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
Directions

In large bowl of an electric mixer, beat butter and brown sugar until creamy; then beat in eggs and vanilla.
In another bowl, stir together flour, baking soda, and salt; gradually add to butter mixture, blending thoroughly.
Add oats, chocolate chips, and nuts; stir until well combined.
To shape each cookie, spoon dough into a 1/2 -cup measure, level off, and turn out onto a greased baking sheet.
Space cookies at least 6 inches apart and 2 1/2 inches from edge of baking sheet.
Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2-inch circle.
If necessary, press cookies lightly with your fingers to give them an even thickness.
Bake in a 350° oven for about 15 minutes or until edges are lightly browned.
Let cool on baking sheets for about 5 minutes; then transfer to racks and let cool completely.
Store airtight.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Chocolate

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