1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour (adjust the flour as needed,based on the climate)
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick cooking rolled oats
2 cups semi-sweet chocolate chips
DIRECTIONS:
1. Preheat the oven to 325 degrees F (165 degrees C)
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. (I line mine with parchment paper.)
3. Bake for 12 - 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour (adjust the flour as needed,based on the climate)
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick cooking rolled oats
2 cups semi-sweet chocolate chips
DIRECTIONS:
1. Preheat the oven to 325 degrees F (165 degrees C)
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. (I line mine with parchment paper.)
3. Bake for 12 - 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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