Cookbook:Oatmeal Chocolate Chip Cookies II

| Desserts

Ingredients

 * 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

Procedure

 * 1) Cream butter and both kinds of sugar with an electric mixer until smooth.
 * 2) Combine the water, eggs, and  vanilla in a separate container.
 * 3) Gradually beat the egg mixture into the butter mixture until smooth.
 * 4) Combine the flour and baking soda, then sift this mixture into the butter mixture. Mix to form a dough.
 * 5) Use a sturdy mixing spoon to stir in the chocolate chips and 6 cups of the oats.
 * 6) Stir in additional oats until the dough is stiff and almost crumbly.
 * 7) If desired, chill dough until ready to bake.
 * 8) Scoop teaspoon-sized balls of dough and place on a greased or parchment-lined cookie sheet.
 * 9) Bake in a preheated 350°F (175C) oven for about 10 minutes, until a toothpick inserted into the cookies comes out clean.

Ingredient substitutions

 * Add more chocolate chips (or other small candy) if desired.
 * Substitute other "filler" (wheat germ, flaxseed, nuts, seeds, etc.) for some of the oatmeal.
 * Whatever you do to adjust the chocolate chips and oatmeal, make sure the resulting dough is very stiff—this helps make the cookies chewy.

Allergies and sensitivities
If you have allergies and sensitivities, you are probably already familiar with making adjustments to your recipes. Sometimes, these adjustments change the taste of the resulting food. The following adjustments have all been successful:

Dairy-free

 * Use non-dairy butter substitutes (e.g., Earth Balance).
 * Use chocolate that is made without milk.

Gluten-free

 * Substitute a gluten free flour blend (e.g., Bob's Red Mill) for the all-purpose flour.