Servings: —
Preheat: 325°
Source: Gourment, 3/1994
This dough produces a crisp cookie with oats for added texture.
Ingredients
2 cup all-purpose flour
1 tsp baking soda
½ tsp baking powder
I tsp salt
1 cup old-fashioned rolled oats
2 sticks (1 cup) unsalted butter, softened
1¼ cup firmly packed light brown sugar
¼ cup granulated sugar
2 lg eggs
1 tsp vanilla
2 cup (12 oz) semisweet chocolate chips
Directions
In a bowl whisk together flour, baking soda, baking powder, salt, and oats. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in flour mixture and stir in chocolate chips.
Drop dough by rounded tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on racks.
Cookies keep in airtight containers 5 days. Makes about 72 cookies.