Giant Chocolate Chip Cookies

Total Time: 16 mins Cook Time: 16 mins

Ingredients

• 1 1/2 cups old fashioned oats (do not use quick or instant oats)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 (12 ounce) package semi-sweet chocolate chips

Recipe

• 1 preheat oven to 350°f butter 3 large (16x14-inch) nonstick baking sheets.
• 2 place oats and 1/2 cup flour in processor; blend until oats are almost ground, about 10 seconds. transfer oat mixture to medium bowl. mix in remaining 1 cup flour, baking soda, baking powder and salt.
• 3 using electric mixer on medium-high speed, beat butter in large bowl until light, about 1 minute. add both sugars and beat until well blended, about 1 minute. add eggs and vanilla; beat until well blended, about 1 minute,., on low speed, beat in dry ingredients just until blended (do not overbeat). stir in chocolate chips.
• 4 drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. bake cookies 8 minutes. reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. cool cookies on sheets for 5 minutes. using metal spatula, transfer cookies to racks and cool completely, (can be made 2 days ahead. store in airtight container at room temperature).
• 5 options: mix 1 cup coarsely chopped toasted pecans, walnuts or macadamia nuts into dough.
• 6 replace semisweet chocolate chips with milk chocolate or baking chips, or use a mix of all three.