Okay, so far, I've got 22 dozen cookies made.
Just in case you were interested, here is the recipe I'm using for about half or two thirds of the 34 dozen cookies I'm baking by Tuesday of this week.
This version only makes 4-5 dozen, though.
2 1/4 cups all purpose flour
1 cup old-fashioned oats
1 teaspoon baking soda
1 cup unsalted butter (that's two sticks), room temperature
3/4 cup white sugar
3/4 cup light brown sugar
2 teaspoons vanilla
2 cups chocolate chips (I used semi-sweet)
Got all that?
Preheat your oven to 350 degrees F. Set two racks in oven so they divide the inside of the oven into thirds.
Whisk together the flour, oats and baking soda. Set aside.
In the bowl of a stand mixer, with the paddle attachment on, beat the butter and sugars together until fluffy.
Add the vanilla and blend.
With mixer on low speed, add eggs, one at a time, until each is fully incorporated. Scrape down the sides of the bowl after each egg.
Add flour mixture in two stages, blending until flour is just combined.
Fold in the chips (or mix on low).
Line baking pans with parchment paper.
Wet your hands in some water and scoop up the dough in ping-pong ball sized amounts. Roll briefly in your wet hands to shape them, and place on baking sheet at least an inch and a half apart. Press each ball down a bit.
Place two pans in the oven at a time, and set the timer for 8 minutes. When the timer goes off, switch pans and rotate them so what was in front is now in back. Set the timer for another 6 minutes and check on the cookies. If you like a darker cookie, you might want to bake a little longer.
Allow to cool slightly on the pans before transferring them to cooling racks.