1 c Margarine or butter;
-softened
1 1/4 c Firmly packed brown sugar
1/2 c Granulated sugar
2 Eggs
2 tb Milk
2 ts Vanilla
2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt; (optional)
2 1/2 c Quaker oats ; quick or
-old-fashioned, (uncooked)
12 oz Semisweet chocolate chips
1 c Coarsely chopped nuts;
-(optional)
1. Heat oven to 375 degrees F.
2. Beat together margarine and sugars until creamy. Add eggs, milk, and
vanilla. Add combined flour, baking soda, and salt; mix well. Stir in oats,
chocolate chips, and nuts; mix well.
3. Drop by rounded tablespoonfuls onto greased cookie sheets.
4. bake 9-10 minutes for a chewy cookie or 12-13 minutes for a crisp cookie
5. cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Store tightly covered
Variations:
Touchdown cookies: Drop dough by 1/4 measuring cupfuls about 4 inches apart
onto cookie sheets. Spread into football shapes. Bake at 350 degrees F for
13-15 minutes or until light brown. Frost cooled cookies with chocolate
frosting. make laces with white decorating icing. (2 dozen)
Candy bars: Prepare cookie dough as directed, substituting 1 c. M&M’s for 1
c of chocolate chips. Spread dough onto bottom of ungreased 13×9 in. baking
pan. Bake 30-35 minutes or until golden brown. Cool completely; cut into
bars (36 bars)
Smile Cookies: bake and cool cookies as directed. draw smiling faces with
decorating icing.
Double chocolate sandwich minis: drop dough by rounded teaspoonfuls onto
cookie sheets. Bake 7-8 minutes or until light golden brown. Cool. Spread
chocolate frosting on bottom side of one cookie; top with second cookie to
make a sandwich.
P.B. & Chocolate Chippers: Prepare cookies as directed, substituting peanut
butter baking pieces for half of the chocolate pieces (about 5 dozen)
Double dippers: Bake and cool cookies as directed. Melt 2 cups (12 oz)
chocolate chips according to package directions. Dip half of each cookie
into melted chocolate; gently shake to remove excess. Place on waxed paper
until set. (about 5 dozen)
Caramel -Apple cookie sundaes: Prepare cookies as directed, substituting 1
cup chopped dried apples and 1/2 cup chopped peanuts for chocolate chips.
Crumble one cookie in dessert dish; top with a scoop of vanilla ice cream,
a spoonful of caramel ice cream topping, and a second crumbled cookie.
Snowflake cookies: Prepare cookie dough as directed, substituting
vanilla-flavored white baking pieces for the chocolate pieces. Drop bu
rounded teaspoons onto cookie sheets. Bake 7 to 8 minutes or until edges
are light golden brown.
Two-tone oat chippers: Prepare cookies as directed, substituting
vanilla-flavored baking pieces for half of the chocolate pieces.
“Hats off” bars: Spread cookie dough into bottom of an ungreased 13x9x2
pan. Bake 30 to 35 minutes or until golden brown. Cool; cut into squares.
Decorate with round candy pieces and purchased decorating icing to look
like mortarboards.
Papa bear’s cookie sundaes: Drop cookie dough by 1/4 measuring cupfuls
about 4 inches apart onto cookie sheet; spread to 3-1/2 inch diameter. Bake
at 350 for 13-15 minutes or until edges are light golden brown. Top each
cooled cookie with a scoop of ice cream, topping and sprinkles.
Rainbow cookies: Drop dough onto cookie sheet; decorate with multicolored
candy sprinkles. Bake as directed.
Cookie bouquets: Drop cookie dough by 1/4 measuring cupfuls about 4 inches
apart onto cookie
continued in part 2
Yields
5 Servings