Best Oatmeal Cookies

Preheat oven to 350 degrees. Mix 2 ½ Cups flour, 1 Teaspoon baking soda, 1 Teaspoon salt; set aside.

Mix 1 Cup soft butter, ¾ Cup granulated sugar, ¾ Cup firmly packed brown sugar, 1 Teaspoon vanilla extract, ½ Teaspoon water; beat till creamy. Beat in 2 large eggs.

Add flower mixture; mix well. Stir in 12 oz. Chocolate chips. Add 1 ½ Cups oatmeal (quick oats).

Bake 10-11 minutes.

Variations:

6 ounces peanut butter chips and 6 ounces chocolate chips.

Or

6 ounces white chocolate chips and 6 ounces craisins (also good with 1 tsp orange extract instead of vanilla).

Or

6 ounces dried cherries and 6 ounces chocolate chips with ½ tsp almond extract and ½ tsp vanilla.

Notes: I think the trick to these coming out perfect is how to cook them. First, I put them in for 8 minutes, turn the pan around, and then cook for 2 more minutes (or 3 sometimes for the first pan full since the pan is cool) so that they cook more evenly. Then I take them out before they start to have more than just a TINGE of brown on the bottom edges. I let them sit on the hot cookie sheet on the counter for about 6 more minutes before moving them to a cooling rack. This process seems to help them to come out just perfect and soft.

* Adapted from an old Toll House recipe