The Culinary Capers because a picture says a thousand words and her picture had "yummy" written on it a thousand times over. As a bonus, there's also a great blog post that accompanies the recipe so do click on the recipe title to go to her site and read it.
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 cups old-fashioned rolled oats
1 cup (2 sticks) unsalted butter at room temperature
2 1/4 cups firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 12-ounce package chocolate chips or chunks
- Preheat oven to 350 degrees. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the oats.
- In another bowl, using an electric mixer set on medium speed, cream together the 1 cup butter and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix to combine.
- Reduce the speed to low and add the flour-oat mixture in 2 batches, beating well after each addition. You should have a stiff dough. Stir in the chocolate chips.
- Grease two baking sheets. Roll golf ball sized lumps of dough between your palms to make a nice little sphere. Place the cookies about 2 inches apart on the baking sheets, and bake for 10-12 minutes, or until the edges are just golden brown, and the middles are not doughy.
- Let them sit on the baking sheets for a minute or two (they will keep cooking on the sheets) then transfer them to a wire rack to cool.