I like them flatter but they taste amazing whether you like them thick or thin.
The Original Recipe from 1999/2000:
Best Cookie Ever
2 sticks real butter, soft
1 c sugar
1 c brown sugar
2 eggs
1
t vanilla
2 c flour
2 1/2 c rolled oats
1 t baking soda
1
t baking powder
1/2 t salt
1 bag chocolate chips
1 chocolate
bar, grated
1 1/2 c chopped nuts
Oven - 375. Cream
butter and sugars. Mix in eggs and vanilla. Mix dry
ingredients. Roll into small balls. Bake 2" apart on greased
sheet. 6-7 minutes. Cool a bit before removing to cool complete.
**Note that back then I started to add cereal to them to give them an awesome crunch. I recall using corn flake or rice krispy style cereals back then; about a cup full. I'd use about 1/2 a bag of the chocolate chips and I'd use a potato peeler to grate a Hershey's bar. Sometimes I'd leave out the candy bar and just use a whole bag of chocolate chips, go more/less on the nuts or oats, etc. Basically you can play with this recipe as you wish.
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2021 Sugar Free Version (pictured): Best Cookie Ever
2 sticks real butter, soft
1 c natural sweetener(s) - (Mix 2-3 for best flavor; Monk Fruit, Erythritol, Allulose)
1 c natural brown sweetener - (like Swerve)
2 eggs
1 1/2 t vanilla
2 c flour (I'll try it with King Arthur Keto flour when I have time to do a trial)
2 1/2 c quick oats
1 t baking soda
1 t baking powder
1/2 t salt
1/2 bag sugar free chocolate chips of choice (like Lily's or Hershey's)
1/3 c natural, organic cacao nibs (or use 1 grated sugar free chocolate bar)
3/4 c unsweetened bran cereal (I use the kind that look like sticks)
1 1/2 c chopped pecans or favorite nuts
Oven - 375. Cream the sweeteners with the butter. Add eggs and vanilla. Mix in the dry ingredients - the batter will be pretty firm. Roll or scoop into small balls. Bake on a greased cookie sheet for 6-7 minutes. If you like them flatter, just gently press them with your spatula either before or right after baking. If you like them thick, just leave them bake as they are. I've left one thick in the forefront of the post photo to show a thick version and in the cookies in the background were gently and quickly pressed a little with my metal spatula. I like them pressed flatter personally but they all taste the same! Let them cool a few minutes on the cookie sheets before moving them to a wire rack to cool completely.
