Monday, September 5, 2011

CHOCOAT CHIP COOKIES

2 sticks butter, softened
1 1/4 cups firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tbsp milk
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt, optional
2 1/2 cups oats
1 pkg (12-oz) semisweet chocolate chips
1 cup coarsely chopped pecans, optional

Preheat oven to 375 degrees.

Beat butter, brown sugar, and granulated sugar until creamy. Add the eggs, milk, and vanilla extract; beat well. Add the flour, baking soda, and salt (if using); mix well. Stir in the oats, chocolate chips, and nuts, if using; mix in well.

Drop dough onto ungreased baking sheets by rounded tablespoonfuls. Bake at 375 degrees for 9 to 10 minutes for chewy cookies. If you prefer crispier cookie, bake 12 to 13 minutes. Allow to cool for a minute on the cookie sheet then remove to wire racks to cool completely.

Yield: Approximately 5 dozen

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