CHEWY CHOCOLATE CHIP COOKIES

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

2 cups salted butter, softened

2⅔ cups packed light brown sugar

⅔ cup granulated sugar

4 large eggs, at room temperature

4 teaspoons vanilla

5 cups flour

1 cup uncooked quick-cooking oats

2 teaspoons baking powder

1½ teaspoons salt

3 cups Hershey bittersweet chocolate chunks or discs (about 24 ounces)*

1 cup Hershey semisweet chocolate chips (about 8 ounces)

Method:

Beat butter and sugars wot a stand mixer on medium-high speed until light and fluffy, about 3 minutes.

Add eggs, 1 at a time; beat until well-combined after each addition, beat until fluffy, about 1 minute, beat in vanilla.

Stir together flour, oats, baking powder, and baking soda in a large bowl.

Gradually add to butter mixture, beating until well blended.

Stir in chocolate chips.

Chill 24 hours.

Preheat oven to 375°.

Drop heaping tablespoon of dough onto parchment paper-lined baking sheets 2” apart.

Bake until edges are golden and bottoms are set, but cookies are still very soft to the touch, 12-14 minutes.

Remove cookies from oven, cool on baking sheets 5 minutes.

Transfer cookies to wire rack to cool completely.

Makes about 6 dozen.

*To make your cookies extra delicious, poke a few extra chocolate chips into your dough balls just before baking. That way the chocolate chips will be nice and visible, and also, who can argue with some extra chocolate in their cookies?

Note: I finally discovered the secret to making the parchment paper adhere to the baking sheet: Spritz cooking spray several places on the pan, lay the parchment paper on top ~ paper stays in place, no more slipping and sliding!

Note: This makes a lot of cookies, about 6 dozen, cut recipe in half if you want fewer cookies. Use a 3 tablespoon scoop if you like larger cookies and bake a little longer until edges are golden.

Enjoy!