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
- 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.
- Onto ungreased cookie sheet, drop dough by rounded Tablespoon at 2 inches apart.
- 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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