1 1/2
cups Gold Medal™ all-purpose or unbleached flour
1
teaspoon baking soda
1/4
teaspoon salt
1
cup semisweet chocolate chips (6 oz)
1
cup chopped nuts, if desired
Instructions
Step
1
Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
Step
2
Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Step
3
Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Stir in old-fashioned oats instead of quick-cooking oats for chewier cookies. If you like a little spice in your Oatmeal-Chocolate Chip Cookies, stir 1 teaspoon of ground cinnamon or 1/2 teaspoon of ground ginger into the flour.
There’s enough butter in the recipe to keep the cookies from sticking to the baking sheet, but for easier clean-up, line the pan with a sheet of parchment paper. You can re-use the parchment several times.
Time saver alert: make the oatmeal-chocolate chip cookie dough up to 24 hours ahead, cover it and refrigerate ‘til you’re ready to bake. If the dough is too firm to scoop, let it stand at room temperature for about 30 minutes.
Planning for future baking? Drop spoonfuls of the dough on a baking sheet and freeze. Once the mounds of dough are frozen, place them in an airtight container and freeze for up to 12 months. Add about 5 minutes of baking time to compensate for the frozen dough.
