Ingredients
2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 sticks margarine
1 c. firmly packed light brown sugar
2 eggs (room temperature)
1 c. sugar
2 Tbsp. milk
2 tsp. vanilla
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Position rack in center of oven and preheat to 350°. Grease baking sheet and dust with flour. Combine flour, salt, baking soda and baking powder. Using electric mixer, cream margarine with both sugars until light and fluffy. Add eggs, one at a time, beating until light and fluffy. Mix in milk and vanilla. Stir dry ingredients into batter. Fold in oats, chocolate chips and walnuts. Using 1/3 cup for each cookie, drop batter onto prepared sheets, spacing 3 inches apart. Bake until cookies are light brown around the edges for 12 to 15 minutes. Cool 3 minutes.
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel