Cali's test kitchen: Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
(from the back of the flour bag; no yield given)
Recipe as written:
Oatmeal Chocolate Chip Cookies
1 1/2 c. packed brown sugar
1 c. butter or margarine, softened
1 tsp vanilla extract
1 large egg
2 c. quick-cooking oats
1 1/2 c. all purpose flour
1 tsp baking soda
1 c. semisweet chocolate chips
1 c. chopped walnuts (optional)
Preheat oven to 350F.
In large bowl, mix brown sugar and butter until blended. Beat in vanilla and egg until light and fluffy. Mix in oats, flour and baking soda; stir in chocolate chips and chopped walnuts (optional).
Drop tablespoonfuls of dough onto ungreased cookie sheet about 2 inches apart.
Bake 9-11 minutes or until golden brown. Cool slightly and remove from cookie sheet to wire rack. Once cookies are cooled, store in an air tight container.
What I did:
I didn't use walnuts, as I have never (to this point) had walnuts in my kitchen to use. I used butterscotch chips instead of chocolate--I had an open bag I needed to finish--and then threw in the last bit of a bag of chocolate chips after I'd scooped out two pans' worth (one occasional attendee of Bible study can't have chocolate, so I didn't want to 'contaminate' the whole batch in case she came).
I am very generous with my tablespoons when scooping out, and I got roughly 3 dozen from this recipe (I believe the exact number was 39, but I ate a bit of dough, too :D).
Comments:
A nice oatmeal recipe that doesn't assume you're going to use raisins (I do not allow raisins into my home, yuck). The butterscotch chips are very nice in this, but so are chocolate chips. My Bible study group greatly enjoyed both variants (just butterscotch, and butterscotch & chocolate). The leftovers from Bible study didn't even last two hours at work the next day. :)
(from the back of the flour bag; no yield given)
Recipe as written:
Oatmeal Chocolate Chip Cookies
1 1/2 c. packed brown sugar
1 c. butter or margarine, softened
1 tsp vanilla extract
1 large egg
2 c. quick-cooking oats
1 1/2 c. all purpose flour
1 tsp baking soda
1 c. semisweet chocolate chips
1 c. chopped walnuts (optional)
Preheat oven to 350F.
In large bowl, mix brown sugar and butter until blended. Beat in vanilla and egg until light and fluffy. Mix in oats, flour and baking soda; stir in chocolate chips and chopped walnuts (optional).
Drop tablespoonfuls of dough onto ungreased cookie sheet about 2 inches apart.
Bake 9-11 minutes or until golden brown. Cool slightly and remove from cookie sheet to wire rack. Once cookies are cooled, store in an air tight container.
What I did:
I didn't use walnuts, as I have never (to this point) had walnuts in my kitchen to use. I used butterscotch chips instead of chocolate--I had an open bag I needed to finish--and then threw in the last bit of a bag of chocolate chips after I'd scooped out two pans' worth (one occasional attendee of Bible study can't have chocolate, so I didn't want to 'contaminate' the whole batch in case she came).
I am very generous with my tablespoons when scooping out, and I got roughly 3 dozen from this recipe (I believe the exact number was 39, but I ate a bit of dough, too :D).
Comments:
A nice oatmeal recipe that doesn't assume you're going to use raisins (I do not allow raisins into my home, yuck). The butterscotch chips are very nice in this, but so are chocolate chips. My Bible study group greatly enjoyed both variants (just butterscotch, and butterscotch & chocolate). The leftovers from Bible study didn't even last two hours at work the next day. :)