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Chocolate chip cookies with stuff.
Cream two room-temperature sticks of unsalted butter with a good amount (about 1.5c) brown sugar. A mixer is good, but a wooden spoon works too.
Creaming creates little air pockets in the fat. The color will lighten as more air is introduced, but individual sugar granules will still be visible.
Add a nice quantity of vanilla, and two eggs. Beat a bit more.
Mix in oats to taste, and a couple of tablespoons of cocoa powder. I tend to use close to a cup of oats. Now is also the time ...
Slowly add flour while stirring until the texture seems right, usually no more than 2c. A thick batter will make a chewier, cakier cookie; thinner will spread more ...
Add chips. I've used both white and semi-sweet chocolate chips.
Perform frequent quality control tests.
Scoop cookies onto ungreased pans and bake at 325F.
Remove when just golden and dry at the edges, and spatulate onto a wire rack to cool.
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