I got this recipe from "best bakesale cookbook".
Book: A Sixteenth Summer: Swept Away by Michelle Dalton
Yield: 3 to 4 dozen cookies
Ingredients:
2 sticks (1/2 pound) unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking or old-fasioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups semi-sweet chocolate chips
Steps:
Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
Place the butter and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg, egg yolk, and vanilla, one at a time, beating well between additions.
Place the flour, oats, baking powder, baking soda, and salt in a separate bowl; mix well and add to the butter mixture. Beat until everything in well incorporated. Scrape down the sides of the bowl, add the chocolate chips, and beat again.
Form the dough into heaping-teaspoon-size balls and place them about 2 inches apart on the prepared cookie sheet. Using your palm, gently press down. Alternatively, you can roll the dough into a log.
Transfer to the oven and bake until the cookies begin to brown at the edges, 12 to 15 minutes. Cool on the cookie sheet. Transfer to a wire rack and repeat with the remaining dough.
How to make cookie logs
To prepare cookie logs, roll the dough into 1-to 2-inch cylinders, depending upon the cookie, and cover with parchment paper. Place the cylinders in a resealable plastic bag. Refrigerate until slightly firm, about 20 minutes, and then re-form the cylinder to ensure that the shape is uniform. Return to the refrigerator until the dough is firm, at least 1 hour and up to 5 days. When ready to bake, slice the cylinder into rounds 1/8 to 1/ inch thick, depending upon the cookie. If desired, freeze the dough for up to 1 month.
A/N
I hope you enjoy this recipe!!
:)
