Ingrédients pour Aunt Myrna's Oatmeal Chocolate Chip Cookies
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- Not used (1 cup butter is used instead)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups rolled oats
- 2 cups semi-sweet chocolate chips
- 1 cup (2 sticks) softened unsalted butter
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Comment préparer Aunt Myrna's Oatmeal Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 3 cups rolled oats and 2 cups chocolate chips by hand.
- Cover the dough and let it rest at room temperature for at least 10 minutes (this allows the oats to soften and enhances the texture).
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 8 minutes on the bottom rack, then move the baking sheets to the top rack and bake for another 8 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
48g
Fat
11g
Carbs
6g
