Oatmeal-Chocolate Chip Cookies

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Ingredients

1 1/2

cups packed brown sugar

cup butter or margarine, softened

teaspoon vanilla

egg

cups quick-cooking oats

1 1/2

cups Gold Medal™ all-purpose or unbleached flour

teaspoon baking soda

1/4

teaspoon salt

cup semisweet chocolate chips (6 oz)

cup chopped nuts, if desired

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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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Stir in old-fashioned oats for chewier cookies, along with a dash of ground cinnamon or ginger for a bit of spice.
Planning for future baking? Stir up the dough and freeze it in an airtight container for up to 9 months. Thaw the dough just until soft enough to scoop.
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.

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0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.