In my search for oatmeal chocolate chip cookies a week ago, I discovered 2 recipes that were possibilities. As it turned out, neither recipe was the right one, but both were good. The one I posted previously was a light crispy recipe that worked quite well without egg.*

These cookies did not spread much in the oven, so they turned out to be heavy and chewy. Here is the recipe:

• 1 1/2 cups brown sugar
• 1 c margarine, softened
• 1 teaspoon vanilla
• 1 egg
• 2 cup quick cooking oats
• 1 1/2 cups flour
• 1 cup chocolate chips

1. Heat oven to 350 degrees. In a large bowl, stir brown sugar and butter until blended. Stir in vanilla an degg until light and fluffy. Stir in oats and flour. Stir in chocolate chips.
2. Onto ungreased cookie sheet, drop dough by rounded Tablespoon at 2 inches apart.
3. Bake 9-11 minutes or until golden brown. Cool slightly; remove from cookie sheet.

*To substitute for an egg, beat together 1.5 Tbs water, 1.5 Tbs oil, and 1 tsp baking powder for each egg. This will alter the texture somewhat.

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