Big Oatmeal Chocolate Chip Cookies Recipe

Ingredients

• 1 cup butter or 1 cup margarine, softened
• 1 1/2 cups firmly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 1/3 cups rolled oats
• 1 (12 ounce) package semisweet chocolate or 1 (12 ounce) package butterscotch chips
• 1 1/2 cups nuts, chopped
• granulated sugar

Instructions

1. In a large bowl, beat 1 cup of softened butter or margarine with 1 1/2 cups of firmly packed brown sugar until creamy and well blended. Then, beat in 2 eggs and 1 teaspoon of vanilla until combined.
2. In a separate bowl, stir together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking soda, and 1 teaspoon of salt. Gradually add the dry mixture to the butter mixture, blending thoroughly until just combined.
3. Add 2 1/3 cups of rolled oats, a 12-ounce package of semisweet chocolate chips or butterscotch chips, and 1 1/2 cups of chopped nuts to the mixture. Mix well to ensure everything is evenly distributed.
4. Preheat your oven to 350 degrees Fahrenheit. Shape each cookie by spooning dough into a 1/2-cup measure, leveling it off, and turning it out onto a greased baking sheet. Make sure to space cookies a minimum of 6 inches apart and 2 1/2 inches from the edge of the baking sheet.
5. To flatten the cookies, lightly grease the bottom of a pie pan, dip it in granulated sugar, and use it to press each cookie into a 5 1/2-inch circle. If needed, gently press each cookie’s thickness with your finger to even it out.
6. Bake in the preheated oven for about 15 minutes or until the edges are lightly browned. Once done, place cookies on baking sheets and allow to cool for 5 minutes before transferring to racks to cool completely.
7. Store the cooled cookies in an airtight container to keep them fresh.