Name: Double Chocolate Chip Oatmeal Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 48
Ingredients: All-purpose flour - 1 ¾ cups; Quick-cooking rolled oats, ground in food processor - 2 ½ cups; Baking soda - ½ teaspoon; Unsalted butter, softened - 2 sticks; Sugar - 1 cup; Brown sugar - ½ cup; Egg - 1; Vanilla extract - 1 teaspoon; Semisweet chocolate chips - 1 cup; White chocolate chips - 1 cup; Reynolds® Parchment Paper - 1 cup

Ingredients for - Double Chocolate Chip Oatmeal Cookies

1. All-purpose flour 1 ¾ cups

2. Quick-cooking rolled oats, ground in food processor 2 ½ cups

3. Baking soda ½ teaspoon

4. Unsalted butter, softened 2 sticks

5. Sugar 1 cup

6. Brown sugar ½ cup

7. Egg 1

8. Vanilla extract 1 teaspoon

9. Semisweet chocolate chips 1 cup

10. White chocolate chips 1 cup

11. Reynolds® Parchment Paper 1 cup

How to cook deliciously - Double Chocolate Chip Oatmeal Cookies

1 . Stage

Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.

2 . Stage

Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.

3 . Stage

Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)

4 . Stage

Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.