CHOCOLATE CHUNK COOKIES

By JoyceW-2

HINTS:

Use parchment paper instead of greasing your pans for easier clean up. To hold the paper still while placing the dough, fasten it to the edges of the bakine sheet with small clips, then remove them before baking.

The mixed dough can be frozen for up to 1 month, then thawed before baking.

To make these cookies more nutritious, replace the chocolate chunks with raisins, substitute whole-wheat flour for half of the total flour and add 1/4 cup chopped walnuts with the raisins.

Per Serving: cal-69, sugars-7 g, fat-3 g, sodium-48 mg

Ingredients

• 1 cup flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) margarine, softened
• 1/2 cup sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups chocolate chunks

Details

Servings 48
Preparation time 15mins
Cooking time 23mins

Preparation

Step 1

Preheat oven to 350° F. Lightly grease baking sheets. Combine the flour, oats, baking powder, baking soda and salt in a small bowl. Mix well. Set aside.

Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with an electric mixer set on medium speed until creamy, 1-2 minutes. Beat in the egg and vanilla.

Add the flour mixture to the butter mixture. Reduce speed to low. Beat until blended, 1-2 minutes. Fold in the chocolate chunks.

Drop the dough by tablespoons on the prepared baking sheets. Bake until lightly browned, 8-10 minutes. Cool for 1 minute on the baking sheets, then transfer to wire racks to cool completely.