Chocolate chip/m&m oatmeal cookies

Yield: 72 Servings

Measure Ingredient
1¼ cup Margarine (1-1/2 sticks); softened
¾ cup Packed brown sugar
½ cup Sugar
1 Egg
1 teaspoon Vanilla
1½ cup Unsifted flour
1 teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Cinnamon
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

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