Oatmeal Chocolate Chip Cookies III
Photo: Alcinoe, Public domain
This is a small-batch chocolate chip cookie with a modest amount of rolled oats stirred in. Only a quarter cup of oats goes into the dough, so the cookies stay soft and chewy while gaining a little more body and texture than a plain version. The recipe uses one stick of butter and one egg, which makes it easy to throw together on short notice, and the dough needs no chilling before it goes into the oven.
Instructions
Heat the oven to 375°F. Grease a baking sheet or line it with parchment paper.
Beat the softened butter with the white and brown sugars until the mixture is combined and creamy.
Add the egg and vanilla extract and mix until evenly blended.
Sprinkle in the salt and baking soda, add the flour, and mix until no dry flour remains.
Stir in the rolled oats, then the chocolate chips, until both are spread evenly through the dough.
Scoop the dough onto the prepared baking sheet, leaving a little space between the cookies.
Bake at 375°F for 9 to 11 minutes, then remove the cookies from the oven and let them cool.
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