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PREPARATION
1. Preheat oven to 375°F. Spray cookie sheets with nonstick cooking spray.
2. In a bowl, whisk together the flour, oats, baking powder and baking soda until well combined. Set aside.
3. In the bowl of a stand mixer fitted with the flat beater attachment, beat together the butter, oil, brown sugars and granulated sugar on medium speed until creamy. Add the eggs and vanilla and beat until well mixed.
4. Add the flour mixture and beat on low speed until well combined. Stir in the choc- olate chips by hand.
5. Drop the dough by the heaping tablespoonful onto the prepared cookie sheets. Refrigerate for about 10 minutes. Bake the cookies for 5 minutes, then rotate the cookie sheets from front to back. Continue baking until the cookies are lightly browned on the edges and are dry and cracked on top, 4 to 5 minutes more. Do not overbake. Let the cookies cool for several minutes
on the cookie sheet, then
transfer them to wire racks and let cool completely.
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