I had a hankering for a good oatmeal cookie, so I hit the Internet trying to find one that would do the trick and that’s when I stumbled upon this recipe on Betty Crocker’s website.  Unlike many oatmeal recipes that use one cup of oatmeal, this recipe calls for two cups of oatmeal, so I gave it a try and the whole family enjoyed them. 

photo (1)

1 1/2 C. packed brown sugar
1 C. butter or margarine, softened
1 tsp. vanilla
1 egg
2 C. quick-cooking oats
1 1/2 C. All-purpose or unbleached flour
1 tsp. baking soda
1/4 tsp. salt
1 C. semisweet chocolate chips (6 oz)

  1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  3. Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Author:       Categories: Cookies

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