Chocolate Chip Cookies (Holy Cross)
Ingredients
- 1-2/3 cups rolled oats
- 1-½ cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- ¾ cup margarine, softened (or butter)
- 1 egg (large)
- ⅔ cup white sugar
- ⅔ cup brown sugar(packed)
- 1 tsp vanilla
- 6 oz (1 cup) milk chocolate chips (or semi-sweet if preferred)
- 6 oz (¾ cup) chopped nuts, optional
Method
Preheat the oven to 375 °F. Grease several baking sheets and set aside. Place oats in a food processor or blender and grind to a fine powder. Set aside.
Stir together flour, baking soda, baking powder, and salt. Place butter in a large mixing bowl and beat until lightened. Add granulated and brown sugars, and beat until fluffy and smooth. Beat in egg and vanilla. Add dry ingredients and beat until well blended. Add oats, chocolate chips, and nuts (if used) and stir until distributed throughout.
Roll dough pieces between palms to form 1½-inch balls. Space balls about 2½ inches apart on baking sheets. Flatten slightly with the heel of the hand.
Place in upper third of the oven and bake for 8 to 10 minutes, or until just tinged with brown. Reverse baking sheets from front to back halfway through baking to ensure even browning. Be very careful not to over bake.
Remove baking sheets from the oven and let stand for 3 to 4 minutes. Using a spatula, transfer cookies to wire racks to cool.
Store in an airtight container for up to a week. Freeze for longer storage.
Makes about 30 3-½” cookies..