Oatmeal Chocolate Chip Cookies II

Name: Oatmeal Chocolate Chip Cookies II
Total time: 120 min
Ingredients: 3 sticks (12 oz / 340 g) butter, softened to room temperature; 1 box (16 oz / 450 g) brown sugar; 1 cup white sugar; ½ cup water; 2 eggs; 1 teaspoon vanilla; 2 cups all-purpose flour; 2 teaspoons baking soda; 12 oz (340 g) semi-sweet chocolate chips; 8 cups rolled oats

120 min

Ingredients

3 sticks (12 oz / 340 g) butter, softened to room temperature
1 box (16 oz / 450 g) brown sugar
1 cup white sugar
½ cup water
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
12 oz (340 g) semi-sweet chocolate chips
8 cups rolled oats

Steps

Cream butter and both kinds of sugar with an electric mixer until smooth.
Combine the water, eggs, and vanilla in a separate container.
Gradually beat the egg mixture into the butter mixture until smooth.
Combine the flour and baking soda, then sift this mixture into the butter mixture. Mix to form a dough.
Use a sturdy mixing spoon to stir in the chocolate chips and 6 cups of the oats.
Stir in additional oats until the dough is stiff and almost crumbly.
If desired, chill dough until ready to bake.
Scoop teaspoon-sized balls of dough and place on a greased or parchment-lined cookie sheet.
Bake in a preheated 350°F (175C) oven for about 10 minutes, until a toothpick inserted into the cookies comes out clean.

More recipes with butter, brown sugar, eggs, vanilla, flour, baking soda, chocolate or oats

Adapted from “Oatmeal Chocolate Chip Cookies II” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.