This is a Hughes family’s favorite recipe right here. I tore this recipe out of a magazine a few years ago and it has been taped onto a page in my recipe binder ever since. This is our go-to cookie recipe now. I have tried other cookies recipes from time to time but this is the one I keep going back to.

I doubled this recipe, so this picture shows the ingredients when you double it. Doubling this (already big) batch is great for when you have a big crowd to share them with, a few of teenagers in your house, or if you want to efficiently and conveniently freeze some of the cookie dough into balls so you can pull them out and cook them at another time.

One other thing: the original recipe says to use 1/2 cup trans fat-free vegetable oil spread. I changed that out for unsweetened applesauce which does change the texture of the cookie a little bit, but it is still good. The cookies seemed a little chewier when I used applesauce. I am sharing the recipe as it originally was in the magazine and I am showing the pictures of how I altered it.

Here is what you need:

½ cup packed brown sugar
½ cup granulated sugar
½ cup trans fat-free vegetable oil spread (60-70%)… or you can used 1/2 cup unsweetened applesauce
1 large egg
1 large egg white
2 tsp. vanilla extract
1-1/4 cup all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 ½ cup quick-cooking oats, uncooked
1 cup bittersweet (62% cacao) or semisweet chocolate chips

Here is what you do:
1. Preheat oven to 350 degrees.
2. In large bowl, with mixer on medium-low speed, beat sugars and vegetable spread (or applesauce) until well blended, occasionally scraping bowl with rubber spatula.

Add egg, egg white, and vanilla; beat until smooth.

Beat in flour, baking soda and salt until mixed.

3. With wooden spoon, stir in oats and chocolate chips until well combined.
4. Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet.

Bake cookies 12-13 minutes or until golden.

With wide metal spatula, transfer cookies to wire rack to cool.

5. Repeat until all batter is used.
6. Store cooled cookies in tightly sealed containers up to 3 days.