Wednesday, December 21, 2011

Oatmeal Chocolate Chip

Ok, ok. I know they're not technically Christmas cookies... But these oatmeal chocolate chip cookies are my all-time favorites. 

Really, it wouldn't be the holidays without them. 

So tonight, I baked a quick batch to bring to a Christmas wine-exchange party that Zach and I are attending tomorrow night. I've had a few not-so-great potluck contributions this year, so I'm excited about these - since they're sure to be a big hit!

Clementine’s Oatmeal Chocolate Chip Cookies
  • 12 ounce(s) Semi-Sweet Chocolate Chips
  • 1 cup(s) butter, softened
  • 3/4 cup(s) packed brown sugar
  • 1/2 cup(s) sugar
  • 1 egg
  • 1 teaspoon(s) vanilla
  • 1 cup(s) unsifted flour
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 3 cup(s) oats, uncooked
Preheat oven to 375°F. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, and mix on low speed until incorporated. Stir flour with baking soda, and salt; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on a cookie sheet; remove to wire cooling racks. Store in tightly covered container. Makes about 5 dozen 2-inch cookies (but I usually make them BIG.)

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