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Chewy Choc-oat-chip Cookies

Author/Submitted by:
Servings: 5
Categories: Chocolate / Cookies / Desserts

Ingredients:
1  c  margarine or butter, softened
1 1/4  c  firmly packed brown sugar
1/2  c  granulated sugar
2    eggs
2  tbsps  milk
2  tsps  vanilla
2  c  all-purpose flour
1  tsp  baking soda
1/2  tsp  salt, (optional)
2 1/2  c  Quaker oats , quick or old-fashioned, (uncooked)
12  ozs  semisweet chocolate chips
1  c  coarsely chopped nuts, (optional)

Directions:
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 13x9 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 sheet. Insert wooden stick into side of dough. Using bottom of glass dipped in sugar, flatten to 2-1/2 inch diameter. Bake at 350 F for 13 to 15 minutes or until edges are light golden brown. Decorate cooled cookies with purchased frosting and candies to look like flowers. All-american ice cream sandwiches: Bake and cool cookies as directed. Spread softened ice cream on bottom side of one cookie; top with second cookie. Roll edges in red, white, and blue candy sprinkles. Wrap in freezer-safe wrap; freeze. Jack-o-Lanterns: 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 F 13 to 15 minutes or until edges are golden brown. Decorate cookied cookies with purchased frosting and Halloween candy to look like jack-o-lanterns. Sweet hearts: Drop cookie dough by 1/4 measuring cupfuls about 4 inches apart onto cookie sheets; spread into 3-1/2 inch heart shapes. Decorate with small candies or sprinkle with red sugar. Bake at 350F 13 to 15 minutes or until edges are light golden brown. Cherry Chippers: Prepare cookies as directed; substituting dried cherries for half of the chocolate pieces. Shamrock treats: Prepare cookies as directed, substituting miniature green jelly beans or green candy coated chocolate pieces for the semisweet chocolate pieces.


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