| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cookies | 5 | Servings | |
INGREDIENTS
| 1 | c | Margarine or butter |
| softened | ||
| 1 1/4 | c | Firmly packed brown sugar |
| 1/2 | c | Granulated sugar |
| 2 | Eggs | |
| 2 | T | Milk |
| 2 | t | Vanilla |
| 2 | c | All-purpose flour |
| 1 | t | Baking soda |
| 1/2 | t | Salt, optional |
| 2 1/2 | c | Quaker oats, quick or |
| old-fashioned uncooked | ||
| 12 | oz | Semisweet chocolate chips |
| 1 | c | Coarsely chopped nuts |
| optional |
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
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Nutrition (calculated from recipe ingredients)
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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