Quaker chewy choc-oat-chip cookies
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sticks margarine or butter; softened | |
| 1¼ | cup | Brown sugar; firmly packed |
| ½ | cup | Granulated sugar |
| 2 | Eggs | |
| 2 | tablespoons | Milk |
| 2 | teaspoons | Vanilla |
| 1¾ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt (optional) |
| 2½ | cup | Quick Quaker Oats -or- |
| 3 | cups | Old-fashioned Quaker Oats; uncooked |
| 1 | pack | (12-oz) semi-sweet chocolate pieces |
| 1 | cup | Chopped nuts (optional) |
Directions
Heat oven to 375ø. Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate pieces and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes for a chewy cookie or 12-13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes about 4-½ dozen.
For Eash Bar Cookies: Press dough into bottom of ungreased 13x9-inch baking pan. Bake 30-35 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. Makes 32 bars.
High Altitude Adjustment: Increase flour to 2 cups and bake as directed.
QUAKER OATS RECIPE
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