Ingredients
2 cups all-purposeflour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
2 large egg
2 teaspoons vanilla extract
1 (12 ounces) bag semisweet chocolate chips, preferably Valrhona
2 cups quick- cooking oats (not instant)
How to Make It
Heat oven to 350 degrees F. Sift together flour, baking soda, and salt onto waxed paper. Set aside.
Beat together butter, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until fluffy. Stir in flour mixture until well blended. Stir in oats and chocolate chips.
Drop batter by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.
Bake at 350 degrees for 10 minutes, or until lightly browned. Transfer cookies to wire rack to cool.
Heat oven to 350 degrees F. Sift together flour, baking soda, and salt onto waxed paper. Set aside.
Beat together butter, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until fluffy. Stir in flour mixture until well blended. Stir in oats and chocolate chips.
Drop batter by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.
Bake at 350 degrees for 10 minutes, or until lightly browned. Transfer cookies to wire rack to cool.
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