Double Chocolate Chip Oatmeal Cookies The Best Recipes

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Double Chocolate Chip Oatmeal Cookies

"Double your indulgence with those double chocolate chip oatmeal cookies."

Ingredients :

1 3/four cups all-motive flour
2 half of cups quick-cooking rolled oats, floor in meals processor
half of teaspoon baking soda
2 sticks unsalted butter, softened
1 cup sugar
half cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup white chocolate chips
Reynolds® Parchment Paper

Instructions :

Prep : 15M	Cook : 48M	Ready in : 25M

Preheat oven to 350 stages F. Line cookie sheets with Reynolds(R) Parchment Paper; set apart.
Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric powered mixer on medium pace for 45 to 60 seconds in a further big mixing bowl. Add the sugar and brown sugar and beat aggregate till mixed, scraping sides of bowl on occasion. Beat in egg and vanilla extract until combined. Slowly fold in flour combination in several batches. Stir in chocolate chips and white chocolate chips with a timber spoon.
Place dough via rounded tablespoons, 2 inches aside, onto parchment coated cookie sheets. (About 15 cookies in step with baking sheet.)
Bake in middle of oven for 10-12 mins or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to chill. Slide the parchment sheets with baked cookies onto cord racks and cool absolutely.

Notes :

Use Reynolds® Parchment Paper Parchment Paper to save you cookies from sticking and breaking apart.
You can replacement darkish or milk chocolate chips for the white chocolate chips.

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