INGREDIENTS
- 1 1/4 cups (2 1/2 sticks) butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 2/3 cups QUAKER OATS (quick or old fashioned, uncooked)
- 1 3/4 cups (11.5-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Chunks, divided
INSTRUCTIONS
PREHEAT oven to 375° F.
BEAT butter, brown sugar and granulated sugar in large bowl on medium speed until creamy. Add egg and vanilla extract; beat well. Add combined flour, baking soda and salt; beat on low speed just until blended. Stir in oats and 1 cup chunks. Spread dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
BAKE for 25 to 30 minutes or until light golden brown. Remove from oven. Carefully sprinkleremaining chunks evenly over hot cookie in pan. Let stand 2 to 3 minutes. Spread softened chocolate evenly with spatula. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature.
BEAT butter, brown sugar and granulated sugar in large bowl on medium speed until creamy. Add egg and vanilla extract; beat well. Add combined flour, baking soda and salt; beat on low speed just until blended. Stir in oats and 1 cup chunks. Spread dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
BAKE for 25 to 30 minutes or until light golden brown. Remove from oven. Carefully sprinkleremaining chunks evenly over hot cookie in pan. Let stand 2 to 3 minutes. Spread softened chocolate evenly with spatula. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature.
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