Double Chocolate Chip Oatmeal Cookies
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
45
Sourness
41
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour1 tsp
Baking Soda1 cup
Sugar1 cup
Brown Sugar1
Egg1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 350°F
2
Line cookie sheets with Reynolds® Parchment Paper; set aside
3
Combine flour, ground oats and baking soda in a medium bowl
4
Set aside
5
Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl
6
Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally
7
Beat in egg and vanilla extract until combined
8
Slowly fold in flour mixture in several batches
9
Stir in chocolate chips and white chocolate chips with a wooden spoon
10
Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets
11
(About 15 cookies per baking sheet
12
) Bake in center of oven for 10-12 minutes or until the edges are set
13
Place cookie sheet on cooling rack for 2 minutes to cool
14
Slide the parchment sheets with baked cookies onto wire racks and cool completely