Big Oatmeal Chocolate Chip Cookies
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INGREDIENTS 1 cup butter, softened
1-½ cups firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1-½ cups flour
2 teaspoons baking soda
1 teaspoon salt
2-1/3 cups rolled oats
1 large package (12-ounces) semisweet or butterscotch chips
1-½ cups chopped nuts
Granulated sugarIn large bowl of an electric mixer, beat butter and brown sugar until creamy; then beat in eggs and vanilla.
In another bowl, stir together flour, baking soda and salt; gradually add to butter mixture; blending thoroughly. Add oats, chocolate or butterscotch chips, and nuts; stir until well combined.
To shape each cookie, spoon dough into a ½ cup measure, level off, and turn out onto a greased baking sheet. Space cookies at least 6 inches apart and 2-½ inches from edge of baking sheet. Lightly grease the bottom of a pie pan; dip in granulated sugar, and use to flatten each cookie into a 5-½ inch circle. If necessary, press cookies lightly with your fingers to give them an even thickness.
Bake in a 350 degree oven for about 15 minutes or until edges are lightly browned. Let cool on baking sheets for about 5 minutes, then transfer to racks to cool completely. Store in airtight container.
Makes about 1 dozen
VARIATION
OATMEAL RAISIN COOKIES: Follow directions for cookies above, but add 1 teaspoon ground cinnamon and ½ teaspoon ground nutmeg with the flour. Omit chips and add 1-½ cups raisins.
NOTE - If undercooked, the cookies are crumbly.