| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cookies | 72 | Cookies | |
INGREDIENTS
| 12 | oz | Semisweet chocolate pieces melted* |
| 8 | oz | Cream cheese; softened |
| 1/2 | c | Margarine or butter softened |
| 1 | c | Brown sugar, firmly packed |
| 1/2 | c | Granulated sugar |
| 2 | Eggs | |
| 1/2 | ts | Vanilla |
| 1 1/2 | c | All-purpose flour |
| 1 1/2 | ts | Baking soda |
| 3 | c | Quaker Oats, uncooked (quick or old-fashioned) |
| 1 | c | Chopped nuts |
| Powdered sugar (optional) |
INSTRUCTIONS
Beat together cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Stir in oats and nuts; mix well. Cover; chill at least 1 hour. Heat oven to 350 F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. *To melt chocolate: Place in medium microwaveable bowl. Microwave at HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth. Nutrition Information (1 cookie): * Calories 95 * Fat 5g * Sodium 50mg * Dietary Fiber 0g Source: Quaker Oats Prize-Winning Recipes (Rozena Mahar) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker02.zip
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