It seems like every other weekend I make a 'new' chocolate chip cookie from a different recipe. (Come to think of it...sometimes the new cookie comes from the SAME recipe....I don't always have the same result each time I bake.) Regardless of that, last weekend I was experimenting - yes I was - and I came up with a great little cookie. See....we love chewy chocolate chip cookies in this household but transporting them becomes difficult. This recipe is chewy on the inside but holds it shape nicely with a crispy exterior.INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 egg plus 1 yoke
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
- Preheat oven to 375 . Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the egg and yoke one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
- Bake for 8 to 9 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing, then transfer to cooling rack.
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