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DESSERTS:
COOKIES
Wild and Crazy Oatmeal- Chip Cookies
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Wild and
Crazy Oatmeal- Chip Cookies |
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These cookies
remain thick and tender, not flat and crispy...
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3
sticks |
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butter, at room temperature |
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1
cup |
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light brown sugar |
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½
cup |
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granulated sugar |
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2
large |
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eggs |
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1½
tsp |
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vanilla extract |
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2
cups |
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all-purpose flour |
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½
tsp |
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salt |
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1
tsp |
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baking soda |
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½
tsp |
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ground cinnamon |
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½
tsp |
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ground nutmeg |
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4½
cups |
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Old
Fashioned rolled oats (not quick-cooking
oats) |
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2
cups |
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chips (semisweet, peanut butter, white
chocolate- your preference) |
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1 |
Preheat oven
to 375°F. Line baking sheets with parchment
paper (or grease cookie sheets). |
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2 |
Place butter
in large mixing bowl. Beat the butter with an
electric mixer until fluffy (about 1 minute).
Then add the sugars and beat for another minute.
Add eggs and beat for 2 more minutes. |
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3 |
Set mixer
aside and stir in vanilla with a spoon or rubber
spatula. |
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4 |
In a medium
bowl, whisk together flour, baking soda, and
salt. Add to batter and stir until you can no
longer see white. Stir in oats until well
combined. Incorporate chips into batter. |
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5 |
Drop by big
rounded Tablespoonfuls onto prepared cookie
sheets. Bake 10- 12 minutes or until cookies are
browned on the bottom. |
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6 |
Cool cookies
on wire rack or on a plate for at least 10
minutes before eating. |
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Yield: About 3
dozen good- sized cookies |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Loved these. We don't like flat
cookies, and these stayed nice and chunky and tasty!"
-San Diego, CA
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