Yield: 64 Cookies
| Measure | Ingredient |
|---|---|
| 1½ cup | Unsalted butter, softened |
| 1 cup | Granulated sugar |
| 1 cup | Firmly packed dark brown |
| \N \N | Sugar |
| 3 larges | Eggs |
| 2 teaspoons | Vanilla |
| 2¾ cup | All-purpose flour |
| ¾ teaspoon | Baking powder |
| 1½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 3 cups | Old-fashioned rolled oats |
| 2 cups | Semisweet chocolate chips |
Preheat oven to 375 F.
In a bowl with an electric mixer cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla.
Into the bowl sift together flour, baking soda, baking powder, and salt and beat until batter is combined well. Stir in rolled oats and chocolate chips.
Drop batter by rounded tablespoons onto lightly buttered baking sheets and bake in middle of oven until golden, about 10 minutes.
Origin: Lois V. Brown / Honeoye Falls, New York Source: Gourmet Magazine Jan/94 From the collection of Karen Deck