Chocolate chip cookies have been a favorite for generations.
| 1 1/2 |
|
cups LAND O LAKES® Butter, softened |
| 1 1/4 |
|
cups firmly packed brown sugar |
| 1 |
|
cup sugar |
| 2 |
|
LAND O LAKES® All-Natural Eggs |
| 1 |
|
tablespoon vanilla |
| 3 3/4 |
|
cups all-purpose flour |
| 1 |
|
cup uncooked quick-cooking oats |
| 2 |
|
teaspoons baking soda |
| 1 |
|
teaspoon salt |
| 2 |
|
cups real semi-sweet chocolate chips |
Heat oven to 350°F. Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients except chocolate chips. Beat until well mixed. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until very lightly browned. Let stand 1 minute; remove from cookie sheets.
*Substitute 1 1/2 cups candy-coated chocolate pieces or 2 (4-ounce) bars milk chocolate, cut into small chunks or 1 1/2 cups raisins.
VARIATIONS:
Cocoa Chocolate Chip Cookies: Prepare cookies as directed above except omit quick-cooking oats and substitute 1/2 cup unsweetened cocoa.
Peanutty Chocolate Chip Cookies: Prepare cookies as directed above except omit quick-cooking oats and substitute 1 cup peanut butter.
Easy Chocolate Chip Bars: Prepare cookies as directed above. Spread dough into lightly greased 15x10x1-inch jelly-roll pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. 48 bars.
Recipe Tip
If cookies spread too much during baking, chill dough 1 hour. If cookies still spread too much, stir in 1 to 2 tablespoons flour.
