Welcome to Little House in Southwoods! Today I’m going to show you how to make crispy on the outside, chewy on the inside chocolate chip oatmeal cookies.
Ingredients:
¾ cup butter
1 cup packed brown sugar
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon ground cloves
2 eggs
1 teaspoon vanilla
1 ¾ cups flour
2 cups rolled oats
1 cup semisweet chocolate chips
½ cup chopped walnuts or pecans
¾ cup butter
1 cup packed brown sugar
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon ground cloves
2 eggs
1 teaspoon vanilla
1 ¾ cups flour
2 cups rolled oats
1 cup semisweet chocolate chips
½ cup chopped walnuts or pecans
Directions:
In a large mixing bowl beat butter with a mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon and cloves. Beat till combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla till combined. Beat in about half of the flour at a time. Stir in rolled oats, chocolate chips and chopped walnuts. Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes or till edges are golden. Cool cookies on a wire rack. Makes about 48.
In a large mixing bowl beat butter with a mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon and cloves. Beat till combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla till combined. Beat in about half of the flour at a time. Stir in rolled oats, chocolate chips and chopped walnuts. Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes or till edges are golden. Cool cookies on a wire rack. Makes about 48.
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