These cookies are a staple in my family. They are my grandma's signature cookie and my mom's absolute favorite. I do not like to make these with nuts or raisins, but you could definitely add some if you prefer. Also when baking these, remember that the top will not look brown like a regular chocolate chip cookie. When these are done, the top is still very light and it may appear to be undercooked. Just let them sit on the baking sheet until they cool down and they will finish baking and flatten out a bit. I like them when they are chewy, but if you like crunchy cookies, just bake them for 1-2 minutes extra.
Ingredients:
1 bag of chocolate chips
1 cup (2 sticks) of softened butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla (I add more)
1 cup unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (I add more)
1/8 teaspoon nutmeg
3 cups of uncooked oats
1 cup walnuts (optional)
Directions:
1. Preheat oven to 375°F.
2. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add vanilla and egg, and mix until incorporated.
3. Stir flour with baking soda, salt, and spices; add to creamed mixture, mixing well.
4. Stir in oats, 1 cup at a time.
5. Fold in chocolate chips and walnuts.
6. 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 6 dozen cookies
Ingredients:
1 bag of chocolate chips
1 cup (2 sticks) of softened butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla (I add more)
1 cup unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (I add more)
1/8 teaspoon nutmeg
3 cups of uncooked oats
1 cup walnuts (optional)
Directions:
1. Preheat oven to 375°F.
2. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add vanilla and egg, and mix until incorporated.
3. Stir flour with baking soda, salt, and spices; add to creamed mixture, mixing well.
4. Stir in oats, 1 cup at a time.
5. Fold in chocolate chips and walnuts.
6. 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 6 dozen cookies