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| A bake sale favorite- crispy, buttery, and chocolaty. |
from Cookies for Kids' Cancer: Best Bake Sale Cookbook
1. Preheat oven to 325°F. Line your cookie sheets with parchment paper.
2. Place 2 sticks (1/2 lb) softened unsalted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar
in the bowl of a mixer fitted with a paddle attachment, and beat until smooth and creamy. Add
1 large room-temperature egg, 1 large room-temp egg yolk, and 1 Tablespoon vanilla, one at a time,
beating well between additions.
3. Place 2 cups flour, 1 cup old-fashioned rolled oats, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a separate bowl; mix well and add to the butter mixture. Beat until everything is well incorporated. Scrape down the sides of the bowl, add 3 cups semi-sweet chocolate chips*,
and beat again.
4. Form the dough into heaping teaspoon-size balls**, and place them about 2-inches apart on the prepared cookie sheets. Bake 1 sheet of cookies at a time until they begin to brown at the edges, 12 to 15 minutes, rotating the sheet half-way through baking time. Cool on the cookie sheet.
*Trader Joe's sells AMAZING chocolate chips. They'll take your cookies "up a notch".
**If you have a kitchen scale, weigh out 1 ounce of dough per cookie.
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