| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
72 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Margarine (1-1/2 sticks); softened |
| 3/4 |
c |
Packed brown sugar |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Unsifted flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 3 |
c |
Quick or old-fashioned oats |
| 2 |
c |
Semi-sweet chocolate chips |
| 1/2 |
c |
M&M Mini Baking Bits * – see note |
INSTRUCTIONS
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@mixcom.com> on Dec 21, 1997
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