“BIG ASS” (Susan’s title) Oatmeal Chocolate Chip Cookies
Yield 24 large (4” in diameter) cookies
Ingredients
• 1 cup salted butter softened
• 1 ½ cup firmly packed dark brown sugar
• 2 large eggs, room temperature
• 1 tsp. pure vanilla extract
• 1 ½ cup all-purpose flour
• 2 tsp. baking soda
• 1 tsp. sea salt
• 2 ⅓ cup rolled oats (old-fashioned)
• 1 (12 oz) pkg. bittersweet chocolate chips (my bittersweet chips only had 10 oz
which Kay said was plenty, but I, of course, added two more ounces from
another pack)
• 1 ½ cup chopped toasted nuts (salted and/or smokey almonds are great I hear,
but I just had pecans on hand which I toasted. I try to go to the store no more
than once a week right now.)
• Coarse cane sugar for sprinkling on top
Instructions
Beat butter and brown sugar in a large bowl of an electric mixer until creamy; beat in
eggs and vanilla.
In a separate bowl, stir together flour, baking soda, and salt; gradually add to butter
mixture, blending thoroughly.
Add oats, chocolate chips, and cooled toasted nuts; mix well by hand or quickly in the
machine.
Shape each cookie by scooping into a ¼ cup measure for large cookies, six per sheet. I
then cover the balls of dough with a piece of waxed paper and flatten them evenly.
Next, sprinkle a few flakes of coarse sugar on top.
Bake in a 350-degree oven for 13-15 minutes or until edges are lightly browned. Allow
to cool on the cookie sheets for five minutes then transfer to racks to cool completely.
Cook’s notes:
• In general, when I bake cookies, I do all the scooping at once and put the balls of
dough onto a parchment-lined tray, then refrigerate until I am ready to bake. This
keeps the dough cooler and I can wash the pans and equipment while the first
batch of cookies is baking. I hate having a bunch of dishes to do at the end, truth
be told.
• My sister Susan noted: these are “very similar to mom’s oatmeal ccc’s. Easy to
make gluten-free w/substitute flour, tastes the same I swear.”
• These freeze well up to two months, or you can freeze the dough balls and bake
as needed.
