This makes a huge batch (6 dozen). I bake them all and freeze leftovers. We use them for school lunches.
Preheat oven to 375 degrees.
Mix together:
1 lb. (4 cubes) butter, softened
1 1/2 cups white sugar
2 cups packed brown sugar (lately I like 1 1/2 cups)
3 eggs
2 TB vanilla
Add and mix well:
3 cups white flour
3 cups whole wheat flour
1 1/2 tsp baking soda
1 tsp salt
Add and mix well:
1 1/2 cups oats (I prefer regular rather than quick)
2-4 cups chocolate chips, any variety
Roll into balls on greased cookie sheets. Bake for 10 minutes (yes, set the timer, Karin!).
3 comments:
I healthified my last batch by doing 4 cups whole wheat and 2 cups white flour AND 2 cups brown sugar and 1 cup white sugar. We used butterscotch chips.
They were still very good. So, again, that was 2/3 whole wheat flour and 1/2 cup less sugar than my original recipe.
I tried these with I Can't Believe It's Not Butter (cheaper, no trans fat and less saturated fat than butter) instead of butter and 1/2 cup less brown sugar. Really good.
Oh, and I've also made them with beans (see snickerdoodle recipe on this site). I used 3 sticks of butter and 1 can of drained, mashed Great Northern beans. Problem is, the texture is changed, and canned beans are more expensive than butter. Still, it's better for you and passes for a good cookie (my husband said he likes the bean ones' texture better--more cake-like).
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