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COOKIES - Chocolate Chip Cookies
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| Giant Chocolate Chip Cookies Makes 18 INGREDIENTS | |
| 1 1/2 cups | old-fashioned oats,, (do not use instant or quick oats) |
| 1 1/2 cups | all-purpose flour |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | baking powder |
| 1/2 teaspoon | salt |
| 1 cup (2 sticks) | unsalted butter, room temperature |
| 1 cup | granulated sugar |
| 1 cup (packed) | dark brown sugar |
| 2 large | eggs |
| 2 teaspoons | vanilla extract |
| 1 12-ounce package | semisweet chocolate chips |
| DIRECTIONS Preheat oven to 350 degrees F. | |
| 3 large | Butter,, (16 by 14-inch) nonstick baking sheets. |
Place oats and 1/2 cup flour in processor; blend until oats are almost ground, about 10 seconds. Transfer oat mixture to medium bowl. Mix in remaining 1 cup flour, baking soda, baking powder and salt.
Using electric mixer on medium-high speed, beat butter in large bowl until light, about 1 minute. Add both sugars and beat until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Stir in chocolate chips.
Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)
OPTIONS:
Mix 1 cup coarsely chopped toasted pecans, walnuts or macadamia nuts into dough.
Replace semisweet chocolate chips with milk chocolate or white baking chips, or use a mix of all three.
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