This recipe is an adaptation of the oatmeal cookie recipe on the Quaker Oat box. It took a few tweaks to get it to the point where I am happy with the results.
Here's the reason why I thought I had better retype the recipe I actually use:
Can you read all those extra scribbles in the margins? Me neither. But I have the recipe memorized; I keep this old recipe cut from the box just in case I have a brain fart.
Anyway, here's what I really do:
Healthy Chocolate Chip Oatmeal Cookies
- 1-1/4 cups (2-1/2 sticks) margarine or butter, softened (I use one stick butter and the rest margarine)
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups Quaker® Oats, uncooked (I use “quick oats”)
- 2 cups chocolate chips (half 60 percent Bittersweet Ghirardelli dark and half Nestle Toll House chips)
- Heat oven to 375°F. In large bowl, beat margarine, butter and sugars until creamy. Add egg and vanilla; beat well. In separate bowl, combine flours, baking soda and salt; mix into sugar / margarine mixture. Add oats; mix well. Add chocolate chips, mix well.
Drop dough by rounded tablespoonfuls (I use a one-tablespoon scoop) onto ungreased cookie sheets.
Bake 10 minutes. Cool 1-2 minutes on the cookie sheet; remove to wire rack. Cool completely. Store tightly covered and freeze.