“These cookies are a snap to whip up. They are crunchy and chewy in the middle and have a wonderful flavor. They are not too sweet which is a plus for our family. Don't over bake them. 7 minutes were perfect and 9 minutes were too long. Please adjust time depending on your oven.”
READY IN:
19mins
YIELD:
20 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375. In a mixing bowl, with an electric mixer, cream together the white sugar, brown sugar and butter/shortening. Add the vanilla and the egg, and mix it all up together.
  2. Add the oatmeal, flour, salt, baking soda, and chocolate chips. Beat with the mixer until everything is blended well, and use a spatula to scrape the sides of the bowl to make sure you get everything.
  3. Grab a nugget of dough, and roll it between your palms, so you have a lump about the size of a ping-pong ball. Set them out on an ungreased cookie sheet. Flatten the balls slightly with your palm. Cook in the middle of the oven for 7-9 minutes.
  4. When the cookies are done, they will still look a little gelatinous -- not to worry. Take the sheets out and let them sit on the rangetop for five to ten minutes; the hot metal will finish cooking them out of the oven.
  5. Transfer the cookies to a wire cooling rack for awhile. If there are any left, you can keep them in the fridge or freezer to keep them soft and delicious, or leave them out if you like your cookies a little crisper.

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