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Chocolate Chip Cookies


tejon
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Chocolate Chip Cookies

Chewy, crunchy, decadent chocolate chip cookie The oatmeal pretty much hides as an ingredient, leaving the cookies wonderfully chewy without much of a clue anything else is in there. I've been working on this recipe since I was ten years old, and 28 years later I think it's just about right :-)

  • 1 c butter, unsalted
  • 1-1/2 c brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 2 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 c oatmeal, quick
  • 12 oz semisweet chocolate chips
  • 1-1/2 c walnuts, chopped

Cream butter until light and fluffy. Add sugars, eggs, and vanilla. Sift together flour, baking soda and salt. Add oatmeal to flour mixture, then mix well. Add dry ingredients to butter and sugar and mix well. Stir in chocolate chips and nuts. Cover bowl and refrigerate at least 1 hour, until mixture is firm.

Preheat oven to 350 degrees. Lightly grease 2 cookie sheets. Form into balls the size of walnuts and place on cookie sheets 3 inches apart. Bake 10-12 minutes, or until edges are just beginning to turn golden but the centers are still a little soft. Let sit on cookie sheet for about 2 minutes to firm up (cookies finish cooking on the sheet). Remove from cookie sheet and cool on cooling rack.

These cookies don't keep well, but they're so good, that won't matter! If you really need to keep them for a while, freeze them as soon as they are cool in one layer on a flat surface, then transfer into a freezer bag and seal. They are actually really good semi-frozen, too.

Keywords: Easy, Snack, Cookie, American

( RG1976 )

Kathy

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

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