Oatmeal Chocolate Chip Cookies

      Assalamualaikum semua... Hari ni merupakan Hari Ibu seluruh dunia... Kepada ibu-ibu semua selamat hari ibu... Tak kira la kita panggil mak, umi, mami dan mama. Semua panggilan tu membawa satu maksud yang sama... Aku panggil mak, kadang-kadang waktu ngada-ngada tu panggil mami.. Hihihiii... Saja nak manja-manja... Untuk hari ibu kali ni aku cuma buat biskut ja... Kalau buat kek tu nampak macam biasa pulak... Ye la, kat rumah ni memang selalu aku buat kek. Tapi untuk kali ni aku buat biskut. Nampak pelik tak..? Rasanya tak sebab tu cara aku... Ikut la macam mana nak sambut hari ibu tu.. Janji kita hargai jasa ibu kita. Lagipun kalau nak rasa biskut yang aku buat ni cuma dapat rasa dua kali ja dalam setahun. Tu pun waktu raya... Apa-apa pun selamat hari ibu mak. Sayang mak... Untuk resepi biskut kat bawah tu aku cuma buat separuh adunan sahaja... Ok la, jom tengok resepinya...

Oatmeal Chocolate Chip Cookies

C&P : Brown Eyed Baker

Ingredients:

-1½ cups all-purpose flour

-½ teaspoon baking powder

-½ teaspoon salt

-1 cup (8 ounces) unsalted butter, softened but still cool

-1 cup light brown sugar

-1 cup granulated sugar

-2 eggs

-2 teaspoons vanilla extract

-3 cups old-fashioned rolled oats

-1½ cups semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F; adjust oven racks to low and middle positions. Line baking sheets with parchment paper.
2. Whisk the flour, baking powder and salt in a small bowl; set aside.
3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
4. Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats and chocolate chips.
5. Using 2 heaping tablespoons per cookie, roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are just turning golden brown, but the middles are still quite pale, about 12 to 14 minutes, rotating the sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.