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Big Oatmeal Chocolate Chip Cookies

1 cup butter or 1 cup margarine, softened
1 12 cups firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 12 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 13 cups rolled oats
1 (12 ounce) package semisweet chocolate or 1 (12 ounce) package butterscotch chips
1 12 cups nuts, chopped
granulated sugar


Beat butter and brown sugar in large bowl of an electric mixer, until creamy; beat in eggs and vanilla. In separate bowl, stir together flour, baking soda, and salt; gradually add to butter mixture, blending thoroughly. Add oats, chocolate chips, and nuts; mix well. Shape each cookie by spooning dough into a 1/2-cup measure, level off, and turn out onto a greased baking sheet. Space cookies a minimum of 6 inches apart and 2 1/2 from edge of baking sheet. Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2-inch circle. To even each cookie's thickness, press it lightly with your finger, if necessary. Bake in a 350 degree farenheit oven for about 15 minutes or until edges are lightly browned. Place on baking sheets and allow to cool for 5 minutes; transfer to racks to cool completely. Store in airtight container.

Source: www.food.com