Chill Time
2-5 minBake Time
18-22 minYield
36 cookiesRating
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Loading...| 1/2 cup (125 mL) butter | |
| 1/4 cup (60 mL) brown sugar | |
| 1/3 cup (80 mL) sugar | |
| 1 egg | |
| 1 tsp. (5mL) vanilla | |
| 1 tbsp. (15mL) water | |
| 1 1/2 cups (375 mL) ROGERS OAT BRAN | |
| 1/2 cup (125 mL) ROGERS LARGE FLAKE OATS | |
| 1/2 cup (125 mL) ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1 tsp. (5 mL) baking soda | |
| 1/4 tsp. (1 mL) salt | |
| 3/4 cup (185 mL) chocolate chips |
Does it get any better than chocolate chip cookies?
| 1. | Cream together butter and sugars. |
| 2. | Beat in egg, vanilla and water until smooth. |
| 3. | Add oat bran, oat flakes, flour, baking soda, salt and chocolate chips and stir until all ingredients are thoroughly combined. |
| 4. | This dough will spread when baking. To avoid this, cover and place dough in the refrigerator for about 2 hours to create a stiff dough. |
| 5. | Preheat oven to 300°. |
| 6. | Take a tablespoon of dough and shape into a ball, place on a parchment-lined cookie sheet, leaving a 2” space. Leave balls in the fridge until ready to bake. |
| 7. | Bake for 18 to 22 minutes. Cool cookies 2-5 minutes on the sheet, remove and cool completely on wire rack. |
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