2 extra large eggs
1 c. sugar
1 c. brown sugar
2 sticks (1 c) butter/margarine, softened
1 t. vanilla
1 t. soda
1/2 t. baking powder
1/2 t. salt
2 c. flour
2 c. regular (not quick cooking) oats
1 pkg. (6 oz.) chocolate chips
Chopped pecans (optional)
Put eggs, granulated sugar, brown sugar and butter in large bowl of mixer. Beat on medium speed until mixture is fluffy, scraping down sides of bowl frequently with rubber spatula. Mix in vanilla. In another bowl, stir together soda, baking powder, salt, flour and oats. Add dry ingredients to creamed mixture. Mix well. Stir in chocolate bits and nuts. (Dough will be very stiff.) Drop about one-fourth heaping cupfuls of the dough onto greased baking sheet. Put only eight mounds of dough, staggering them about 3″ apart, on baking sheet. Cookies will spread as they bake. Bake in oven pre-heated to 350 degrees 10 to 15 minutes or until cookies are golden brown but still spongy when touched on top with fingertips. Don’t overbake cookies. They should have a chewy texture. Let cookies cool about 5 minutes before removing them from baking sheet. Makes about 20 big cookies, each about 4-1/2″ in diameter. (Cookies may be made smaller, if desired; in this case, reduce baking time accordingly.)
I bake in my convention oven at 325 degrees for 8 minutes. I have 4 racks in each oven – so I can make 64 cookies in 8 minutes!
Jeanene Hebert
Empire Magazine
July 8, 1979