| 1 1/2 | cups packed brown sugar |
| 1 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 1 | egg |
| 2 | cups quick-cooking oats |
| 1 1/2 | cups Gold Medal® all-purpose or unbleached flour |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1 | cup semisweet chocolate chips (6 oz) |
| 1 | cup chopped nuts, if desired |
| 1. | Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts. |
| 2. | Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. |
| 3. | Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. |
| No change. |
|
| Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using. |
|
| Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle. |
Nutrition Information:
120 ( 50); 6g ( 3g, 0g); 15mg; 80mg; 16g ( 0g, 10g); 1g 4%; 0%; 0%; 4% 1 ; 0 ; 1 1