Not today. I found a recipe and tried it out- with craisins instead of chocolate chips nonetheless.
I give full credit to the examiner.com, and author Kimberly Kunaniec.
Ingredients:
3/4 cup unsalted butter (room temperature)
1 cup light brown sugar, packed
1 large egg
1 tsp. pure vanilla extract
3/4 cup AP flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
3 cups rolled oats (old-fashioned)
Directions:
Use non-stick cookie sheets, or line some with parchment paper.
Preheat oven to 350 degrees.
Cream butter and sugar until they have lightened in color and are smooth to the touch.
Add the egg and vanilla, beat until combined.
Combine all dry ingredients, except for the oats. Add to the creamed mixture and slowly stir until incorporated.
Add the oats and mix to combine.
Use an ice cream scoop to make balls of dough. Place them at least 2 inches apart on the cookie sheet.
Slightly flatten the cookies before baking.
Bake for 12 to 15 minutes, or until light brown.
Let cool for 2 to 3 minutes on the cookie sheet, then move to a cooling rack.
Using the ice cream scoop, this recipe makes about 2 dozen cookies. If you decide to make smaller cookies with this dough, the cooking time will be reduced. Keep an eye on your cookies and pull them from the oven when the edges are brown, but they are still slightly shiny and soft in the middle. This will produce a soft and delicious cookie.
