Oatmeal Chocolate Chip Cookies II
These oatmeal chocolate chip cookies use eight cups of rolled oats, so the dough ends up stiff and almost crumbly, and that is what makes the baked cookies chewy. Brown sugar leads the sweetening, and a little water in the egg mixture keeps the heavy dough workable. The batch is huge, about ten dozen small cookies, which suits bake sales and gatherings, and the dough can be chilled until needed.
Instructions
Beat the softened butter with the brown sugar and white sugar in an electric mixer until the mixture is smooth.
In a separate container, stir together the water, eggs and vanilla. Gradually beat this into the butter mixture until it is smooth again.
Mix the flour and baking soda, then sift them over the butter mixture. Mix until a dough forms.
With a sturdy spoon, stir in the chocolate chips and 6 cups of the oats. Keep adding oats until the dough is stiff and almost crumbly.
If you like, chill the dough until you are ready to bake. Heat the oven to 350°F (175C).
Scoop teaspoon-sized balls of dough onto a greased or parchment-lined cookie sheet. Bake for about 10 minutes, until a toothpick pushed into a cookie comes out clean. Oven and pan differences may call for a small change in time or temperature.
Make it personal.
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