Oatmeal Chocolate Chip Cookies, My Way

I've made this variation of chocolate-chip cookies for meals both at the Common House and for family get-togethers. They come out nice and crisp, and everyone loves them. One secret? I use parchment paper on double-layered cookie sheets (the 'air' cookie sheets which supposedly never burn.) I love using parchment paper for cookies -- just let the cookies cool a few minutes, and they come right off the paper with no fuss and very little mess.

Special Oatmeal Chocolate-Chip Cookies

1 cup butter
1.5 cups brown sugar, packed
2 eggs
1 tsp. vanilla extract
1 tsp. salt
1 tsp. baking soda
1.5 cups whole wheat flour, sifted
2 cups (regular) oatmeal
2 cups (12 oz) chocolate chips

Preheat oven to 350 degrees. Place rack in top position.

Melt butter. Whisk together butter and brown sugar. Let cool a couple of minutes, then whisk in the eggs and vanilla.

Sift together flour, salt and baking powder, and stir into the butter/sugar mixture.

Stir in oatmeal and chips.

Drop small spoonfuls onto parchment paper on cookie sheets. (Allow sufficient space for cookie dough to spread!) Bake for 8-10 minutes. Remove from oven, and cool for several minutes before removing from the paper.