OATMEAL-CHOCOLATE CHIP COOKIES

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1 hr 5 min Prep
1 hr 5 min Total
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42 Servings

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Fill your cookie jar with a classic drop cookie that's doubly satisfying. Chocolate lovers will love the chips, and whole-grain seekers will appreciate the natural oats.


Ingredient List
  • Small check mark in a circle icon1 1/2 cups packed brown sugar
  • Small check mark in a circle icon1 cup butter or margarine, softened
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon2 cups quick-cooking oats
  • Small check mark in a circle icon1 1/2 cups Gold Medal™ all-purpose or unbleached flour
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1 cup semisweet chocolate chips (6 oz)
  • Small check mark in a circle icon1 cup chopped nuts, if desired
Preparation
  1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  3. Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Tips
  • Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
  • Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.