Oatmeal Chocolate Chip Cookies
(Source: Frog Commissary Cookbook)
1
cup butter, room temperature
1
cup sugar
1
cup brown sugar
2
large eggs
2
tbsp milk
2
tsp vanilla extract
2
cups all-purpose flour
1
tsp baking soda
1
tsp baking powder
1
tsp salt
2
1/2 cups rolled oats
2
cups chocolate chips (about 12-oz.)
Preheat
the oven to 350F. Line a baking sheet with parchment paper. In a large bowl,
cream together the butter and the sugars until mixture is light in color. Beat
in the eggs one at a time, followed by the milk and the vanilla extract. In a
medium bowl, stir together the flour, baking soda, baking powder and salt.
Either by hand or with the mixer on low speed, gradually beat the flour in to
the sugar mixture until just incorporated. Stir in the oats and chocolate chips
by hand. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2
inches apart so they have room to spread. Bake at 350F for 10-13 minutes, until
golden brown at the edges and light golden at the center. Cool on baking sheet
for at least 1-2 minutes before transfering to a wire rack to cool completely.
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