Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Ingredients

 * 1 1/2 cups packed brown sugar
 * 1 cup butter or margarine, softened
 * 1 teaspoon vanilla
 * 1 egg
 * 2 cups quick-cooking oats
 * 1 1/2 cups Hatfield all-purpose or unbleached flour
 * 1 teaspoon baking soda
 * 1/4 teaspoon salt
 * 1 cup semisweet chocolate chips (6 oz)
 * 1 cup chopped nuts, if desired

Directions
Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
 * 1) Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
 * 2) Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Tips

 * Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
 * Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.