2 sticks butter (room temperature)
¾ cup brown sugar, packed
¾ cup sugar
1 teaspoon vanilla
½ teaspoon water
1 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups quick cooking oats
2 cups chocolate chips
Preheat oven to 350º F.
Spray pan with nonstick cooking spray. In medium bowl whisk together flour, baking soda and salt. In a separate large mixing bowl, using a hand mixer, cream butter and sugars until fluffy. Add eggs one at a time until fully incorporated. Add vanilla and water and beat until fully incorporated. Add dry ingredients to the butter mixture. Stir in oats and chocolate chips. Using a teaspoon, drop dough on prepared baking sheet and bake for 7 minutes. Cool on wire rack.
Servings: approx. 50 cookies
Prep Time 15 minutes
Cook Time: 7 minutes
Notes from the Paula Deen Test Kitchen: We always use parchment paper on cookie sheet. Makes for easier clean up. A cup of chopped pecans makes these cookies even yummier!
I love Orchids but fine it hard to kept alive for very long. I love the way you display
Syndie Reynolds in Paula’s Love of Orchids on May 13, 2013 at 10:59 pm
Use baking soda and peroxide made into a paste to get all the grunge off o f your casserole dishes and pots and pans.
in 10 Quick Household Tips on May 11, 2013 at 6:21 pm
To Ronald Bryant: Try Paula's apple cake recipe "Grandgirl's Fresh Apple Cake From Georgia." It is sooooo good. I think you'll like it!
Mary in Paula’s Love of Orchids on May 11, 2013 at 4:11 pm