Ingredients:
2 c oats
2 c flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1 c unsalted butter
1 c packed light brown sugar
3/4 c sugar
2 eggs, at room temp
1 tsp vanilla
2 c semi-sweet chocolate chips
1 c chopped walnuts
Directions:
1) Stir dry ingredients
2) Blend butter and sugars until smooth (approx 2 min). Add eggs and best until fluffy (approx 1 1/2 min). Blend in vanilla.
3) Using wooden spoon, stir dry mixture into butter mixture one half at a time. Mix in chips and nuts. Refrigerate dough for 1-2 hours.
4) Heat oven to 350 degrees. Line a large (light colored) baking sheet with foil; then grease foil.
5) Using 1/4 cup per cookie, shape dough into balls and place on sheet about 2 inches apart.
6) Using fingers, flatten each ball to 1/3 inch thick. Bake for 13-14 minutes turning sheet halfway through. Cookies are done when lightly browned and still look moist.
7) Cool on sheet 2-3 minutes.
1) Stir dry ingredients
2) Blend butter and sugars until smooth (approx 2 min). Add eggs and best until fluffy (approx 1 1/2 min). Blend in vanilla.
3) Using wooden spoon, stir dry mixture into butter mixture one half at a time. Mix in chips and nuts. Refrigerate dough for 1-2 hours.
4) Heat oven to 350 degrees. Line a large (light colored) baking sheet with foil; then grease foil.
5) Using 1/4 cup per cookie, shape dough into balls and place on sheet about 2 inches apart.
6) Using fingers, flatten each ball to 1/3 inch thick. Bake for 13-14 minutes turning sheet halfway through. Cookies are done when lightly browned and still look moist.
7) Cool on sheet 2-3 minutes.
Makes 2 dozen big cookies
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