Oatmeal Chocolate Chip Cookies
- Preparation time: 15 minutes
- Total time : 55 minutes
- Portion size: 40 cookies
This recipe makes 40 cookies servings
|Per cookie: about||-|
|total fat||8 g|
|sat. fat||5 g|
|dietary fibre||1 g|
A chewy, buttery centre and a crisp edge make this the ultimate oatmeal cookie. Quick-cooking rolled oats are the key to the well-loved, homey texture, so be sure to avoid instant oats, which will cause the cookies to spread too much.
- 1 cup 1cupbutter, softened
- 1 cup 1cuppacked brown sugar
- 1/2 cup 1/2cupgranulated sugar
- 1 1eggeggs
- 1 tsp 1tspvanilla
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 1 tsp 1tspbaking soda
- 1/2 tsp 1/2tspsalt
- 1-1/2 cups 1-1/2cupsquick-cooking rolled oats, (not instant)
- 2 cups 2cupssemisweet chocolate chips
In bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking soda and salt; stir into butter mixture. Stir in rolled oats. Stir in chocolate chips.
Drop by rounded 1 tbsp, about 2 inches (5 cm) apart, onto parchment paper–lined or greased baking sheets. With fork, flatten to 1-inch (2.5 cm) thickness.
Bake in 350°F (180°C) oven until edges are golden, 8 to 10 minutes. Let cool on pan on racks for 5 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Additional information :
Change It Up
Oatmeal Raisin Cookies
Substitute raisins for the chocolate chips.
Source : Canadian Living: Holiday 2012