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Oatmeal Chocolate Chip Cookies II

Oatmeal Chocolate Chip Cookies II — a cookie recipe, 10 ingredients, about 120 min.

120 min · Cookie

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 sticks (12 oz / 340 g) butter, softened to room temperature
  • 1 box (16 oz / 450 g) brown sugar
  • 1 cup white sugar
  • ½ cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 12 oz (340 g) semi-sweet chocolate chips
  • 8 cups rolled oats
Make it lactose-friendly
  • 3 sticks (12 oz / 340 g) butter, softened to room temperature → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cream butter and both kinds of sugar with an electric mixer until smooth.
  2. Combine the water, eggs, and vanilla in a separate container.
  3. Gradually beat the egg mixture into the butter mixture until smooth.
  4. Combine the flour and baking soda, then sift this mixture into the butter mixture. Mix to form a dough.
  5. Use a sturdy mixing spoon to stir in the chocolate chips and 6 cups of the oats.
  6. Stir in additional oats until the dough is stiff and almost crumbly.
  7. If desired, chill dough until ready to bake.
  8. Scoop teaspoon-sized balls of dough and place on a greased or parchment-lined cookie sheet.
  9. Bake in a preheated 350°F (175C) oven for about 10 minutes, until a toothpick inserted into the cookies comes out clean.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0