This recipe has followed me around since my college days. These cookies are easy to make, easy to enjoy, and they have the virtue of including oats in them, so you can up your fiber intake — while smiling — as you eat them. I have made these cookies with regular flour, but I’ve also substituted in gluten-free baking flour, and the recipe works well either way.
INGREDIENTS:
- 2 sticks of unsalted butter (1 cup), melted or left out at room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups flour (can substitute gluten-free baking flour, such as King Arthur’s gluten free baking flour or Cup-to-Cup, etc.)
- 2 1/2 cups old-fashioned or rolled oats (I do not recommend using instant oats in this recipe)
- 1 package of chocolate chips
- Chopped nuts (optional, to taste) such as walnuts, almonds, pecans
DIRECTIONS:
- Preheat the oven to 325 degrees.
- Mix all the ingredients together in a large bowl in the order listed above (the mixing can be accomplished by hand).
- On an ungreased cookie sheet, place large balls of dough (approximately 2 tablespoons in size, but your choice) leaving some room between them. Gently push the balls down a bit before baking.
- Bake for about 8-10 minutes or until the edges of the cookies start to brown. Enjoy!