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The August 2007 Recipe of the Month Brown Sugar (Spreading) Chocolate Chip Cookies These cookies are always a hit, and they are a bit different from the regular, more-flour chocolate chip cookie. These will spread out almost like a lace cookie, and they have a lovely brown sugar flavor. We thank Liz Steppe for this treat, which she swears by!
Ingredients 1 cup margarine or butter (butter will yield a more delicate cookie) 1 cup dark brown sugar, pressed 1/2 cup light brown sugar, pressed 1/2 cup sugar 1 1/4 teaspoon vanilla 2 eggs 1/2 teaspoon salt 1 3/4 cup flour 1 cup oatmeal 1 teaspoon baking soda 12 ounces (plus a bit more, just for fun) good quality dark chocolate chips Directions Preheat oven to 350 degrees Fahrenheit. Cream butter or margarine with the sugars. Add vanilla and eggs, mix well. Stir in dry ingredients, mixing well. Dough should be soft but not too firm. Add chocolate chips, stir just to incorporate. For larger cookies (they spread!) drip by 2-inch blobs onto cookie sheet; for regular cookies (they still spread!) drop by 1-inch blobs onto cookie sheet. Bake at 350 degrees Fahrenheit for about 12 minutes. Add a minute or so if making the larger cookies, but check, as the high amount of brown sugar can firm up very quickly, but you still want the centers just cooked!! Cool slightly, remove from pan using a large spatula, and cool on a plate or cool cookie sheet. These are sort of Dali-esque cookies, so to avoid the drippy/droopy look, it is important to cool them on a flat surface. These go really well with milk! Enjoy!