Preheat oven to 375 degrees. Stir together oats, flour, baking soda, and salt; set aside.
The chewiest of all chewy chocolate chip cookies have oatmeal and aren't over baked.
Servings and Ingredients
|2 ½ c. Hy-Vee old-fashioned oats|
|1 ¾ c. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee baking soda|
|½ tsp. Hy-Vee salt|
|1 c. Hy-Vee salted butter, softened|
|1 c. Hy-Vee brown sugar, packed|
|½ c. Hy-Vee granulated sugar|
|2 Hy-Vee large eggs|
|2 tsp. Hy-Vee vanilla extract|
|1 (12-oz.) pkg. Hy-Vee semisweet chocolate chips|
Things To Grab
- Large bowl
- Large mixing bowl
- Electric mixer
- Rubber spatula
- Cookie sheet
- Wire cooling rack
Beat butter in a large mixing bowl with an electric mixer on medium for 30 seconds. Add brown sugar and granulated sugar. Beat on medium for 2 minutes, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much oats mixture as you can with the mixer. Stir in any remaining oats mixture; add chocolate chips.
Drop cookie scoops, about 1-1/2 tablespoons, of dough 2-inches apart on ungreased cookie sheet. Bake for 9 to 10 minutes or until edges are light brown. Let cookies stand on cookie sheet 1 minute. Remove from sheet and cool on a wire rack.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 110mg
- Total Carbohydrates: 22g
- Protein: 2g