1 and ½ cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 cups quick-cooking oats
1 and ½ cups Gold Medal® all-purpose or unbleached flour
1 teaspoon baking soda
¼ teaspoon salt
1 package semisweet chocolate chips (12 oz)
Preheat oven to 350.
Mix brown sugar and butter until smooth. I like to nuke my butter sticks in the microwave for thirty seconds and then add the big ol’ block of packed brown sugar.
Once it is smooth, add in the vanilla and the egg and mix again.
Next comes the salt and baking soda.
And now the oats!
And now the flour!
And now the chocolate chips!
Roll dough into little balls and place on ungreased cooking sheet.
Bake for 10 minutes
Allow to cool on sheet for 5 minutes before moving to wire rack.
I use a fork to do all the mixing until the end, then a spatula works perfectly.
Again, 30 seconds for the two sticks of butter to soften it up… I usually have it out during the brown sugar packing part of the process too… and when I pack the brown sugar, I mean I pack it full and tight.
This recipe makes 58 cookies, although this number varies due to cookie size.