Measuring the Vanilla Extract. Notice the Vanilla spilled all over the counter top. He was very careful, but accidents happen.
He went and got a towel to throw over his shoulder to be prepared for any possible future spills.
Pouring out the oats.
Oatmeal Chocolate Chip Cookies. Finished.
Christian's taste test.
Alexander's taste taste.
- 2/3 2/3cup cup(150 mL) (150 mL) butter, softened
1 1cup cup(250 mL) (250 mL) packed brown sugar
2 2tsp tsp(10 mL) (10 mL) vanilla
1-1/2 1-1/2cups cups(375 mL) (375 mL) large-flake rolled oats
1 1cup cup(250 mL) (250 mL) all-purpose flour
1/2 1/2tsp tsp(2 mL) (2 mL) baking powder
1/2 1/2tsp tsp(2 mL) (2 mL) baking soda
1/4 1/4tsp tsp(1 mL) (1 mL) salt
1-1/2 1-1/2cups cups(375 mL) (375 mL) chocolate chips
Line rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)