This is the common ‘split decision’ cookie recipe we go with around our house. In those situations we will cut the amount of chocolate chips in half and only add them to one half of the cookie dough. These cookies are tasty either with and without the chocolate chips.
|1⁄2 cup butter or margarine, softened||
Preeat oven to 350°F.
In large bowl, stir brown sugar and butter until blended.
Stir in vanilla and egg until light and fluffy.
Stir in oats, flour, baking soda and salt.
Stir in chocolate chips and nuts.
Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 10 to 12 minutes or until golden brown.
Cool slightly; remove from cookie sheet to wire rack.
|3⁄4 cups packed brown sugar|
|1⁄2 teaspoon vanilla|
|1 cups quick-cooking oats|
|3⁄4 cups all-purpose or unbleached flour|
|1⁄2 teaspoon baking soda|
|1⁄4 teaspoon salt|
|1⁄2 cup semisweet chocolate chips|
The ingredient amounts have been adjusted to to provide just enough cookies for the enjoyment of one evening.