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Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1 1/2 tsp |
| salt: 3/4 tsp |
| baking powder: 3/4 tsp |
| salted butter: 1 1/2 cups |
| granulated sugar: 1 1/2 cups |
| light brown sugar (packed): 1 1/2 cups |
| vanilla extract: 1 1/2 tsp |
| eggs: 3 |
| semisweet chocolate chips (chips): 4 cups |
| wheat germ: 1/3 cup (optional) |
| rolled oats: 3 cups |
Buckaroons
Credit: AllRecipes
User rating:
"My Grandma Lola used to make these cookies every time we would visit. They are even good the second day. Just pop them in the microwave for 30 seconds!!"
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium size mixing bowl sift together flour, baking soda, salt and baking powder.
- In a large mixing bowl cream butter, white and brown sugars together until light and fluffy. Dribble vanilla into the creamed mixture. Beat the eggs, one at a time, into the mixture. Add the sifted ingredients to the creamed mixture. Beat until well mixed.
- Pour chocolate chips, wheat germ and oats into the mixture; fold into dough until well combined. Drop the dough by rounded teaspoonful onto an ungreased cookie sheet.
- Bake 8 to 10 minutes or until the edges are just slightly brown. The cookies will look undercooked but that is the correct consistency. Cool on a wire rack.