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Prep 1hr5min
Total1hr20min
Servings54
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Ingredients
1
cup butter, softened
1
cup powdered sugar
1 1/2
cups Gold Medal™ all-purpose flour
1/2
teaspoon baking soda
2
teaspoons vanilla
1
cup quick-cooking oats
1
bag (12 oz) miniature semisweet chocolate chips
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Steps
1
Heat oven to 325°F. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Stir in flour, baking soda, vanilla and oats. Stir in chocolate chips.
2
On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
3
Bake 11 to 13 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.
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Once the cookies are cool, double the fun and drizzle a little melted chocolate chips on the top of the cookies.
Switching up the baking chips is a simple way to give these cookies some variety. Try white chocolate chips or peanut butter chips for a flavorful twist.
Cookies that are consistent in size bake more evenly. Use a cookie scoop to keep your dough balls the same or if you don’t have one handy, an ice cream scoop will also work.
Are you inspired by these cookies to also make a batch of simple and classic Shortbread Cookies? Take a look at our delicious no-fail, 3-ingredient recipe!
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