Big Oatmeal Chocolate Chip Cookies |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Sunset's Cookies, cookbook. My DH thinks these are the greatest! I admit that they do make great gifts. From the intro: Oversized cookies, often best-sellers at fund-raising events, are easy to make at home. [These...] reach a diameter of about 7 inches - enough cookie to last all day! For variety, you can use butterscotch-flavored chips instead of chocolate. Ingredients:
1 cup butter or 1 cup margarine, softened |
1 1/2 cups firmly packed brown sugar |
2 eggs |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
2 1/3 cups rolled oats |
1 (12 ounce) package semisweet chocolate or 1 (12 ounce) package butterscotch chips |
1 1/2 cups nuts, chopped |
granulated sugar |
Directions:
1. Beat butter and brown sugar in large bowl of an electric mixer, until creamy; beat in eggs and vanilla.
2. In separate bowl, stir together flour, baking soda, and salt; gradually add to butter mixture, blending thoroughly.
3. Add oats, chocolate chips, and nuts; mix well.
4. Shape each cookie by spooning dough into a 1/2-cup measure, level off, and turn out onto a greased baking sheet. Space cookies a minimum of 6 inches apart and 2 1/2 from edge of baking sheet.
5. Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2-inch circle. To even each cookie's thickness, press it lightly with your finger, if necessary.
6. Bake in a 350 degree farenheit oven for about 15 minutes or until edges are lightly browned. Place on baking sheets and allow to cool for 5 minutes; transfer to racks to cool completely.
7. Store in airtight container.
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