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I looooove these! They remind me of chocolate chip cookies only with oatmeal. Can be made without eggs (see substitution below), or substituting soy margarine for dairy allergies.
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 egg (can substitute an additional 2 T water and leave out the eggs completely)
2 tablespoons water (or a second egg, I prefer to use one egg)
2 teaspoons vanilla extract
2 cups old fashioned or rolled oats
1 cup semisweet chocolate chips (see substitutions below)
Preheat oven to 350 degrees F (175 degrees C). LIBERALLY grease baking sheets. (I used my airbake cookie sheets and baked at 375 for 7-8 minutes.)
Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the egg and the water, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips.
Drop by rounded teaspoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing. DO NOT OVERBAKE!!! LOL, if you want them to be crisp/chewy, take them out just as the edges start to show some color. If you let them brown, they will be ALL crispy.
I think these would be good with raisins, craisins, nuts, cinnamon, dried cherries, etc instead of or in addition to the chocolate chips - they are pretty versatile. Can add cinnamon, nutmeg, just about anything - the base cookie dough is very flexible!