These chocolate chip cookies look like they came from a bakery. They are thick and goo-ey, just as you'd imagine a perfect cookie to be. Makes about 3 dozen cookies
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
2 cups all-purpose flour
2 1/2 cups rolled oats
2 cups semi-sweet chocolate chips
Directions:
1. Preheat oven to 350°F. Prepare a cookie sheet with parchment paper or a silicone mat.
2. Cream butter in a mixer for 1 minute. Add white sugar and brown sugar and cream on medium speed for 3-5 minutes until the mixture is light and fluffy. Add eggs and vanilla and mix for 1 minute more.
3. The rolled oats needs to be turned into powder. To do that, put oats in a blender or food processor until it turns to powder.
4. Sift and mix together in a separate bowl: the powdered oats, salt, baking powder, baking soda, and flour.
5. Slowly add the flour mixture to the butter mixture, being careful to not over mix. Stir in the chocolate chips.
6. Scoop spoonfuls of dough and roll into balls (about 1 1/2 inch). Place the dough balls 2 inches apart on your prepared cookie sheet.
7.Bake for 10 minutes. The cookie will look pale, but the bottoms should have a light golden color to it. Let cool and store in an airtight container. Enjoy!
TIPS: Bake half the cookies, and freeze the remaining balls of dough on a cookie sheet in the freezer for 30 minutes, then place in a freezer bag or plastic container and pop it back into the freezer until you are ready to bake more! Defrost dough balls for 15-20 minutes before baking.
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