Cindy's Chocolate Chip Cookie
Yield
12 servingsPrep
10 minCook
12 minReady
22 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter
|
|
| 6 | tablespoons |
brown sugar
|
|
| 6 | tablespoons |
sugar
white |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | cup |
chocolate chips
|
*
|
| 1 | cup |
rolled oats
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter
|
|
| 9E+1 | ml |
brown sugar
|
|
| 9E+1 | ml |
sugar
white |
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
all-purpose flour
|
|
| 237 | ml |
chocolate chips
|
*
|
| 237 | ml |
rolled oats
|
|
| 2.5 | ml |
salt
|
|
Directions
Mix ingredients together.
Drop on greased baking sheet.
Bake at 350℉ (180℃) for 10 to 12 minutes.
Can substitute 3 bags of instant oatmeal instead of oats and salt.
