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In large bowl beat butter, sugars and egg together until light with mixer at medium speed. Add molasses and vanilla. At low speed, gradually add flour, soda and salt, beating well until thoroughly combined. Stir in oats and chocolate bits. Heap dough on sheet of heavy-duty foil. Refrigerate for 30 minutes. When dough is chilled, press into a long round roll and wrap in the foil. This can be frozen for later use. To make the cookies, preheat oven to 400 F. Using a sharp knife, cut off as many cookies as desired in 1/4-inch. thick slices. Place cookies on foil-lined cookie sheet and bake 8 to 10 minutes, or until lightly browned. Cool 1 minute on cookie sheet, then remove with spatula to cool completely on rack. Balance of dough can be resealed and placed back in freezer. |