1 cup Brown Sugar
1 cup White Sugar
1 cup (2 sticks) Unsalted Real Butter, softened
1 tsp. Vanilla Extract
3 cups Quick-Cooking Oatmeal
1 tsp. Baking Soda
2 cups Flour, sifted
1 ½ cups Chocolate Chips
In one bowl, cream sugars, butter and vanilla. Then add eggs. In another bowl, mix oatmeal, baking soda and flour. Stir together then combine with butter and sugar mix. Drop cookie dough teaspoonfuls onto ungreased baking sheet. Bake 10-12 minutes until lightly brown around edges at 350 F.
Note: I like to use unsalted real butter and sift my flour. I love chocolate and add more than the normal cup that is recommended. I make these all the time for my boys and they love eating them when they are warm from the oven. Christmas time we have used butterscotch chips for a much sweeter cookie. Delicious and Enjoy!
Use Chocolate and Peanut Butter Chips
Use Butterscotch chips
Products I like to use:
• I prefer to use a Pampered Chef scoop #1 (small) or #2 (medium) cookies.
• I like to use my Kitchen Aid Artisan mixer.
• Parchment Paper for baking always! This helps to not burn cookie bottoms and no cookies stick to the cookie sheet when you are done. Cool on a cookie rack for best results.
Divide your batch in half. Put half in your freezer, because when the kids come home from school, they won’t want to stop enjoying them! …neither will dad!