biyuti

Chocolate oatmeal cookies

Ingredients

  • 2/3 cup (150 mL) butter, softened
  • 1 cup (250 mL) packed brown sugar
  • 1 egg
  • 2 tsp (10 mL) vanilla
  • 1-1/2 cups (375 mL) large-flake rolled oats
  • 1 cup (250 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 3/4 cups (175 mL) chocolate chips

Instructions

  1. Line rimless baking sheets with parchment paper; set aside.
  2. In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
  3. Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 350°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)

Ingredients

  • 2/3 cup (150 mL) butter, softened
  • 1 cup (250 mL) packed brown sugar
  • 1 egg
  • 2 tsp (10 mL) vanilla
  • 1-1/2 cups (375 mL) large-flake rolled oats
  • 1 cup (250 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 3/4 cups (175 mL) chocolate chips

Instructions

  1. Line rimless baking sheets with parchment paper; set aside.
  2. In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
  3. Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 350°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)