Ingredients
- 1 cup sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 lb sweet butter
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 1/2 cup firmly packed dark brown sugar
- 1 large egg
- 1 cup quick-cooking rolled oats (not instant) or 1 cup regular rolled oat (not instant)
- 1/2 cup semisweet chocolate morsel
- 1/2 cup walnuts or 1/2 cup pecans, broken into medium-size pieces
Directions
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Position two oven racks to divide the oven into thirds; preheat oven to 350°; line cookie sheets with foil.
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Sift together the flour, baking soda, baking powder, and salt; set aside.
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In a big bowl of an electric mixer cream the butter.
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Add in vanilla and both sugars; beat well.
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Add in egg; beat well.
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On low speed, gradually add the dry ingredients and beat, scraping the bowl with a rubber spatula, until incorporated.
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Remove bowl from mixer; stir in oats and then chocolate morsels and nuts (dough will be rather stiff).
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Use a well-rounded teaspoonful of the dough to make each cookie; place the mounds 2 inches apart on the foil.
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Bake for about 18 minutes until the cookies are golden-colored and completely dry.
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During baking reverse the sheets top to bottom and front to back to insure even browning.
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Transfer cookies to racks to cool.