Naomi G’s Oatmeal Chocolate Chip Cookies, Modified from Allrecipes.com
1/2 cup and 1 tablespoon butter, softened(130 g)
1/2 cup and 1 tablespoon packed light brown sugar(125 g)
1/4 cup and 2 teaspoons white sugar (55 g)
1-1/4 teaspoons vanilla extract (6 mL)
2/3 cup and 2 teaspoons all-purpose flour(90 g)
1/4 teaspoon baking soda(1 g)
1/2 teaspoon salt(3 g)
1-2/3 cups and 1 tablespoon quick-cooking oats(140 g)
1/2 cup and 1 tablespoon semisweet chocolate chips (95 g)
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Recipe Backstory: My Mother always made these cookies when I was younger and they were the bomb or the best. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, the Butter, and the vanilla. The heterogeneous mixtures are the egg, Oatmeal, Brown sugar, and the batter after it has been mixed. The butter warming up after it is taken out of the refrigerator, the shaping of the dough into balls and the melting of the chocolate chips are all physical changes. The puffing up of the cookies and the change in color on the bottom of the cookies as they bake both indicate that chemical changes are taking place.
Submitted by: "Naomi G"