Oatmeal Chocolate Chip Cookies II
Total Time
2 hour
Servings
10 dozen cookies
3 sticks (12 oz / 340 g) butter, softened to room temperature
1 box (16 oz / 450 g) brown sugar
1 cup white sugar
½ cup water
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
12 oz (340 g) semi-sweet chocolate chips
8 cups rolled oats
Cream butter and both kinds of sugar with an electric mixer until smooth.
Combine the water, eggs, and vanilla in a separate container.
Gradually beat the egg mixture into the butter mixture until smooth.
Combine the flour and baking soda, then sift this mixture into the butter mixture. Mix to form a dough.
Use a sturdy mixing spoon to stir in the chocolate chips and 6 cups of the oats.
Stir in additional oats until the dough is stiff and almost crumbly.
If desired, chill dough until ready to bake.
Scoop teaspoon-sized balls of dough and place on a greased or parchment-lined cookie sheet.
Bake in a preheated 350°F (175C) oven for about 10 minutes, until a toothpick inserted into the cookies comes out clean.
10 minutes