• 24servings
  • 18minutes
  • 261calories

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup butter

  2. 1 cup brown sugar

  3. 3/4 cup granulated sugar

  4. 2 large eggs

  5. 1 tablespoon vanilla

  6. 2 3/4 cups flour

  7. 1/2 cup quick oats

  8. 3/4 teaspoon baking soda

  9. 3/4 teaspoon salt

  10. 12 ounces semi-sweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).

  2. Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.

  3. Add 2 eggs, one at a time, to creamed ingredients.

  4. Add vanilla. Mix well.

  5. Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).

  6. Mix in chocolate chips.

  7. I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.

  8. Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.


Send feedback