Ingredients
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1 cup butter
1 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla
2 3/4 cups flour
1/2 cup quick oats
3/4 teaspoon baking soda
3/4 teaspoon salt
12 ounces semi-sweet chocolate chips
Preparation
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Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
Add 2 eggs, one at a time, to creamed ingredients.
Add vanilla. Mix well.
Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
Mix in chocolate chips.
I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.
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