Quaker chewy choc-oat-chip cookies

Yield: 54 Servings

Measure Ingredient
2 \N Sticks margarine or butter; softened
1¼ cup Brown sugar; firmly packed
½ cup Granulated sugar
2 \N 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)

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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