1 lb Butter
2 c Sugar
2 c Packed; dark brown sugar
4 Eggs
4 c Flour
2 ts Salt
2 ts Baking soda
1 ts Double-acting baking powder
6 c Rolled oats (e.g. Quaker old
-fashioned)
2 pk (12-oz) chocolate chips
2 ts Vanilla extract
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: katzer@estd.nrl.navy.mil (D. Scott Katzer)
(Makes about 60 3-inch diameter cookies) 0. Preheat oven to 350 degrees F.
Use 2 large bowls.
1. Mix first 4 ingredients together in the bigger bowl.
2. Mix next 4 ingredients together in other bowl.
3. Add second mixture to first in larger bowl. Blend well.
4. Add oats. Mix well.
5. Add chocolate chips and vanilla. Mix well. Dough should be stiff but a
little sticky. Refrigerate if necessary.
6. Form dough into golf-ball sized balls and place on cookie sheet, spaced
a little over an inch apart.
7. Bake at 350 degrees F for 12-15 minutes. Cookies should be just brown on
top, with golden brown bottoms and around 1/2-inch thick. Chocolate chips
on bottom should NOT burn! Tips:
1. Use an oven thermometer.
2. DO NOT OVERBAKE!!!
3. If you are using an electric oven, the bottoms of the cookies will
likely burn unless you use some oven tiles on the bottom rack, or use one
of the magic double-layered cookies sheets.
4. Use REAL ingredients. Don’t skimp! You’re worth it!
5. If cookies collapse on cooling and look greasy, then add another cup of
oats to the dough.
6. If oats do not mix into the dough and cookies have a lot of visible oat
flakes, then you may be using too much oats. The cookies should be chewy.
7. Store them in an air-tight container with a slice of bread to keep them
from getting hard.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
60 Servings