THICK OATS RECIPES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray lightly with cooking spray.
• Cream butter with the paddle attachment of a stand mixer or handheld mixer until fluffy.
• Add white sugar then mix until well combined. Add brown sugar then mix well again.
• Add eggs, vanilla extract, baking soda and salt then mix well.
• Add flour then mix until well combined.
• Add oats and most of the chocolate chips then mix until just combined. Optional: Reserve about 3/4 cup of chips to place on top of each cookie (optional but very pretty!)
• Using a cookie scoop or two large spoons, portion dough (mounded, about 1.5 inch in diameter) onto prepared cookie sheets about two inches apart. Optional: Place 3-4 chocolate chips on top of each mound of dough, near the center (cookies will spread and so will the chips so place them pretty close together).
• Place dough in the refrigerator between batches. I cook mine all at once using the Convection Bake option on my oven (at 325 degrees) on two gigantic cookie sheets.
• Bake at 350 degrees for 9-11 minutes or until just slightly browned at the bottom edges. Cookies should look slightly undercooked in the middle (that’s OK – they will continue cooking and set once removed from the oven). If using a light colored pan, the cookies will likely not brown on the bottom – do not overcook them.
• Cool for 15 minutes on the pan then move to another surface to cool completely. Once cool, store in an airtight container at room temperature.