Yield: 72 Servings
|1¼ cup||Margarine (1-1/2 sticks); softened|
|¾ cup||Packed brown sugar|
|1½ cup||Unsifted flour|
|1 teaspoon||Baking soda|
|3 cups||Quick or old-fashioned oats|
|2 cups||Semi-sweet chocolate chips|
|½ cup||M&M Mini Baking Bits * - see note|
This variation works for a Jewish celebration where you want to give the cookies a "Jewish" flair with the blue color.
Source: Based on the recipe on bag of Ghirardelli Semi-Sweet Chocolate Chips Makes 6 dozen 2" cookies
* Note: I separated out all the blue, orange and brown M&Ms and used those.
This would be great fun for small children! (Both the M&M Baking Bits and Ghirardelli chips are OU-D.)
Heat oven to 375 degrees F. Cream margarine with sugars until light and fluffy. Beat in egg and vanilla. Stir flour with baking soda, salt and cinnamon; add to cream mixture, mixing well. Stir in oats. Fold in chocolate chips and M&Ms.
Drop by rounded tablespoon onto ungreased cookie sheet. Bake 8-9 minutes for a chewy cookie, 10-12 minutes for a crisp cookie. Cool 1 minute on cookie sheet, then transfer to wire cooling racks. Store in tightly covered container or freeze. Makes about 6 dozen 2-inch cookies.
Posted to JEWISH-FOOD digest V97 #331 by "Natalie Frankel" <Natalie.Frankel@...> on Dec 21, 1997