Big Oatmeal Chocolate Chip Cookies
|Butter/Margarine||1⁄2 Pound, softened (1 Cup)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||2 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)|
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.