INGREDIENTS

INSTRUCTIONS

Heat oven to 375 degrees F. 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.
Drop by rounded tablespoonfuls onto greased cookie sheets. bake  9-10
minutes for a chewy cookie or 12-13 minutes for a crisp cookie  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
continued in part 2

A Message from our Provider:

“Jesus: stripped, abused, assaulted, violated . . . for you”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1321
Calories From Fat: 629
Total Fat: 74.1g
Cholesterol: 172.5mg
Sodium: 545.6mg
Potassium: 373.1mg
Carbohydrates: 161.8g
Fiber: 8.4g
Sugar: 75.4g
Protein: 17g