Who doesn’t love chocolate chip cookies? They are so easy to make and their smell alone while baking can lighten the mood in any household. I pack these cookies with oatmeal; it creates a much heartier cookie that holds up well when dipped in a glass of cold milk. You won’t be able to eat just one!
Makes 2 dozen large cookies; Prep time: Active: 45 MIN.; TOTAL: 1 hour
10 ounces 60% cacao bittersweet chocolate chips
1 cup unsalted butter, softened (two sticks)
3/4 cup original dulce de leche
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats, uncooked
Preheat oven to 375°. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with dulce de leche and brown sugar at medium speed until mixture is creamy, light in color and has a fluffy, airy texture. Add vanilla and eggs, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in oats and chocolate chips. Drop tablespoon-sized amounts onto greased cookie sheets. Bake 9 to 10 minutes or until golden brown. Allow to cool on wire racks.