I usually change up the chocolate chips with whatever flavor I'm in the mood for. Butterscotch chips are on the top of my list these days. I'm obsessed! White chocolate chips and craisins are a favorite combination of mine, too. These are white and dark chocolate.
Ingredients:
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups white chocolate chips
3/4 cups semi-sweet chocolate chips
3/4 cups oatmeal
Preheat oven to 300.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds). Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the oatmeal and chocolate chips.
Drop cookie dough in about 1 1/2 tablespoon rounds onto a greased cookie sheet about 2 inches apart.
Bake for about 12-14 minutes or until just golden around the edges. Bake a little longer for a crispier cookie.
I personally like chewy soft cookies so I tend to underbake them and eat them right away while they're warm with a little bit of vanilla ice cream.
No comments:
Post a Comment