| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
c |
Old-fashioned rolled oats |
| 2 |
|
Sticks unsalted butter; softened (1 cup) |
| 1 1/4 |
c |
Firmly packed light brown sugar |
| 1/4 |
c |
Granulated sugar |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla |
| 2 |
c |
Semisweet chocolate chips; (12 ounces) |
INSTRUCTIONS
Preheat oven to 350F.
yIn 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.
Gourmet March 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Famous last words: I’ll get right with God later”