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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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