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Prep 1hr5min
Total1hr5min
Servings42
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Ingredients
1 1/2
cups packed brown sugar
1
cup butter, 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
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Steps
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 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
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Planning for future baking? Drop the dough by spoonfuls on a baking sheet and freeze. Once the mounds of dough are frozen, place them in an airtight container and freeze for up to 12 months. When it's time to bake the cookies, add about 5 minutes to compensate for the frozen dough.
Time saver alert: make the dough up to 24 hours ahead, cover it, and refrigerate till you’re ready to bake. If too firm to scoop, let it stand at room temperature for about 30 minutes.
There’s enough butter in the recipe to keep them from sticking on the baking sheet, but for easier clean-up use a sheet of parchment paper to line the pan. You can re-use the parchment several times.
Stir in old-fashioned oats instead of quick-cooking oats for chewier cookies. For some spice, stir in 1 teaspoon of ground cinnamon or 1/2 teaspoon ground ginger into the flour.
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