Food from the Hart

Oatmeal Chocolate Chip Cookies

In Recipes on May 18, 2011 at 12:19 pm

Yield: 72 cookies

Cooking Time: 45 minutes

This recipe was first published in the March 1994 issue of Gourmet Magazine.  The dough produces the best, crunchy cookies.  There’s no way you’ll only eat one!

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup old-fashioned rolled oats

2 sticks (1 cup) unsalted butter, softened

1 1/4 cups firmly packed light brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla

2 cups (12 ounces) semisweet chocolate chips

preparation

Preheat oven to 350°F.

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.

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