SEASON TO TASTE
(my monthly food column for Heartland Women)August 2007
I know cookie exchanges typically take place around the holidays, but I enjoyed some absolutely delicious oatmeal chocolate chip cookies the other day and got to thinking about how much I like homemade cookies. I’m not a big baker and I thought cookies were something I didn’t need to eat. After one bite of Dianna’s Oatmeal Chocolate Chip babies though, I realized what I needed was to change my thinking about cookies, find some more good recipes, and start baking.
Dianna had been baking cookies as a therapeutic respite from weeks of chaos in her life. She pulled out a recipe card from her mother that said, “Taste of Home, 1994.” As she got into the baking, she felt a calm came over her. An added bonus, she found, was delicious cookies that brought smiles to the faces of friends, neighbors, and even her students, who all shared in the abundance from a single batch.
Realizing the need for more cookies in my own life, I put out a plea to my email friends for their favorite recipes, along with a word or two about what makes them special. Immediately, the recipes and stories started pouring in – a cookie exchange! Apparently a good cookie is a joy to share and a good cookie recipe is, as my friend, Libba, pointed out, a circular motion. When you taste it, you know instantly that you love it and you have to have the recipe to make more. And then you share it with someone else, and pretty soon, everyone is drawn inside the circle, all by a little round cookie.
I've never had a bad cookie for a recipe given to me by a friend. Indeed, those are the recipes that are usually immortalized in my files with glossy butter smears. So, even if you have never considered putting rosemary or crushed potato chips in your cookies, give it a try! Make some for today and put some in the freezer. Roll them out when you need them for bake sales, hostess gifts, after school treats, neighbors, sick friends, lunchboxes, or coffee -- or just for baking, when life gets a little too crazy. What goes around comes around, in little circles of goodness and friendship, Thanks to my ever-widening circle of friends for sharing the cookie recipes here. And be sure to check my website www.seasontotaste.net for even more cookie recipes.
DIANNA'S CHOCOLATE CHIP OATMEAL COOKIES
2 c. margarine, softened
2 c. sugar
2 c. brown sugar, packed
4 eggs
2 tsp. vanilla
6 c. rolled oats (not quick cooking)
3 c. flour
2 tsp. baking soda
1 tsp. salt
12 oz. semi-sweet chocolate chips
2/3 c. chopped pecans
Cream margarine, sugars, eggs and vanilla. Combine oats, flour, soda and salt; stir into creamed mixture. Add chocolate chips and nuts. Bake at 375 degrees on greased cookie sheets for 12 mins. Makes 7-9 dozen.
Cora says:
These are the only cookies I remember my mother making, other than chocolate chip. And why not! No baking required and the ingredients are always on hand. We came up with the rather misleading name the first time we saw them cooling on wax paper. Who knew they would really be good for you, as cookies go, with all that oatmeal!
HAMBURGER COOKIES
1 stick butter
2 c. sugar
1/2 c. milk
1/4 c. cocoa
1/2 c. peanut butter
3 c. quick oatmeal
Bring butter, sugar, milk and cocoa to a boil. Remove from heat and add peanut butter. Pour this mixture into a large mixing bowl containing oatmeal; stir to mix all ingredients. Drop by spoonfuls onto wax paper and cool. The cookies will look just like little hamburgers.
Libba says:
(with a little drama and a lot of Southern drawl):
THIS IS A WONDERFUL COOKIE! It is GREAT to have with WINE, or even with ICE CREAM! This is one of my FAVORITE recipes. I CANNOT get enough. EVERYONE loves them! We FIRST tasted these when our friend, JESSIE, brought them as a hostess present. It IS my friend, CAROL WALKER’S RECIPE though, and she will tell you! HA! HA! My friend, LINDA, makes them ALL the time. She HAD to have the recipe after she had one bite. This recipe is a circular motion! HOPE that EVERYONE who tries one will enjoy AND will know that their new FRIENDS in TENNESSEE sent it to them -- and PLEASE!!!! PASS THEM ON (and CLAIM them as YOUR OWN!!!) Love, Libba
ROSEMARY COOKIES
1 c. butter
1 c. oil
1 c. sugar
1 c. confectioner’s sugar
2 eggs
1 tsp. vanilla
1 tsp. cream of tartar
4 c. flour
2 tbsp. chopped fresh rosemary OR 2 tsp. dried
Combine ALL ingredients, except rosemary, in mixer bowl. Mix thoroughly. You may need to add a little more flour, if dough appears sticky - add 1 tbsp. at a time. Add rosemary and gently mix into the batter. Form into small balls and place on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375 degrees. Bake for 10 mins. or until cookies are pale golden brown and firm to the touch. Makes 6-8 doz. Note: If you want a great plain sugar cookie – just omit the rosemary.
Libba also says:
My cousin, Ella, gave this recipe to me about ten years ago. She found it on a jar of peanut butter. IT IS Mike's favorite!
CHOCOLATE CHIP PEANUT BUTTER COOKIES
1 c. butter, softened
1 c. peanut butter
2 eggs
~~~~~~
1 c. sugar
1 c. light brown sugar, packed
~~~~~~
2 1/2 c. flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
~~~~~~
2 c. MILK Chocolate Chips
Note: I also add a splash of vanilla
Heat oven to 375 degrees. Combine the butter mixture; combine the sugar mixture; combine the flour mixture and then combine all three mixtures together. Stir in milk and chocolate chips. Spoon onto an ungreased cookie sheet and bake 8-10 mins. Cool slightly. Remove from cookie sheet to cooling rack.
Ruthie says:
I haven't made these since mom passed away. She knew they were my favorite and would always save some just for me. I can remember being "all grown up" when she let me cut the cookies for baking. My mom was a terrific cook, but baking was also a learning experience. We solved lots of "issues" and just about wore out a couple of spoons during the learning process. I always knew when Mom said, "lets bake some cookies" that she or I needed to have some ''girl time". I have both Mom's cookie mixing bowl and her wooden spoons. Wish they could talk!!!!
ICE BOX COOKIES
2 c. brown sugar
1 1/2 c. shortening OR 3/4 c. shortening + 3/4 c. butter
3 eggs
5 c. flour
1 tsp. cinnamon
1 level tsp. baking soda
1 tsp. salt
1/2 c. chopped pecans
Cream shortening and sugar. Add well-beaten eggs. Sift together dry ingredients; add gradually to sugar mixture. Add chopped nuts. Shape into two long rolls, cover and refrigerate overnight. Slice and bake at 350 degrees until lightly brown.
Ruthie says:
My mom always made Ranger Cookies at Christmas. They get really hard and are perfect with a large glass of cold milk.
RANGER COOKIES
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. shortening
1 c. white sugar
1 c. packed brown sugar
2 eggs
2 c. rolled oats
1 tsp. vanilla
1 bag chocolate chips
1 c. raisins
1 c. nuts
Sift and set aside flour, soda, salt, and baking powder. Blend shortening and both sugars; add eggs and beat until light and fluffy. Add flour mixture and mix well. Add oats, vanilla, chocolate chips, raisins and nuts. Drop by teaspoonfuls on a greased baking sheet and bake for 15 mins. at 350 degrees. Makes 11 dozen cookies.
Dannie says:
I’m sending some oldies, but goodies. Brown Cookies are my girls’ favorites and Pecan Crunch are mine.
BROWN COOKIES
1/2 c. butter, softened
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. flour
3/4 tsp. baking soda
1/4 tsp. salt
Combine butter, peanut butter, sugars, egg, and vanilla. Blend together dry ingredients and gradually add to the creamy mixture. Form into balls and place on cookie sheet. Press with fork in crisscross pattern. Bake at 350 degrees for 10-12 mins.
Pecan Crunch Cookies
1 c. butter, softened
1/2 c. sugar
1 tsp. vanilla
1/2 c. crushed potato chips
1/2 c. chopped pecans
2 c. sifted all-purpose flour
Cream together butter, sugar and vanilla. Add crushed potato chips and pecans. Stir in flour. Form small balls, using about 1 tbsp. Place on ungreased cookie sheet. Press balls flat with bottom of a tumbler dipped in sugar. Bake at 350 degrees for 16-18 minutes, or until lightly browned. Makes 3 1/2 dozen. Note: Really festive to color the sugar to match the time of year you are making them.
Marilyn says:
I live in Cape Girardeau and my sister, JoAnn Oliver, usually shares your Heartland Women food column and recipes with me, which I just love. I’ve made several of the recipes.
SKILLET COOKIES
1 stick butter
1 c. chopped nuts
1 c. chopped dates,
1 c. sugar
1 egg, beaten
1 tsp. vanilla
2 1/2 c. Rice Krispies
Angel Flake coconut
Melt butter; take off heat and add nuts, dates, sugar, egg and vanilla. Boil together 3 minutes. Remove from heat and add Rice Krispies. Drop by teaspoon into Angel Flake coconut.
Kathy says:
Ah, you have hit on my favorite thing to make – even more than cakes!! It's hard to narrow it down, and I don't know that I would call the following recipe my favorite to eat (love those Tollhouse!), but it is certainly a special cookie, since it is the one I baked with both my girls, from the time they were small. Of course, they never knew that their dough ended up in the disposal.
Sugar Cookies
2/3 c. shortening or butter
3/4 c. sugar
1 tsp. vanilla
1/2 tsp. grated orange or lemon peel – optional
1 egg
4 tsp. milk
2 c. plain flour
1/4 tsp. salt
1 1/2 tsp. baking powder
Cream sugar, shortening and vanilla and peel, if adding, until light and creamy. Add egg and beat well. Stir in milk. Sift all dry ingredients together, and then slowly add to sugar mixture, at low speed until thoroughly blended. Chill for several hours. Roll out onto floured surface, about 1/8-1/4 in. thick. Cut out shapes of cookies and place onto greased or parchment lined pan. Spray cookie cutters with Pam to keep from sticking. Take only a little dough at a time to roll out, leaving the remainder in the refrigerator to stay chilled. Bake at 375 degrees for 6-8 mins. Makes 3 doz. When cookies have cooled, paint with decorative frosting. Store or freeze between layers of wax paper in airtight container before frosting, or after frosting has dried.
Cookie Frosting:
confectioner's sugar
vanilla
almond flavoring
food coloring
water
Use small bowl or cup to mix each color. Shake about 1/4 c. confectioner's sugar into bowl and add a TINY bit of water - a tsp. at a time! - and stir. Add a few drops each of vanilla and almond flavoring. Icing should be thick, but not too thick. Add flavoring to taste. Paint frosting with small brushes.
Madeline says:
I have made these for years for my family, students, and co-workers. They are better than your favorite bakery's pink-iced sugar cookies!
Pink-Iced Sugar Cookies
3 3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. butter
1 1/2 c. white sugar
2 eggs
2 tsp. vanilla extract
Sift flour, baking powder, and salt together – set aside. Beat butter, sugar, eggs, and vanilla in bowl until light and fluffy. Stir in dry ingredients. Chill 2 hrs. or more. Heat oven to 400 degrees. Roll out small portions of chilled dough to 1/4-in. thickness. Dust surface with flour, as needed, to prevent sticking. Cut out desired shapes. Place on greased cookie sheets. Bake for 6-8 mins. or until edges are barely brown. Cool and ice with Pink Icing.
Pink Icing:
2 c. powdered sugar
1 tbsp. light corn syrup
1 - 2 tbsp. water
1/2 tsp. almond extract
Few drops of red food coloring to desired shade of pink
Mix all ingredients and use to frost sugar cookies.
Meredith says:
One of my patients in dental school made these for me right before my board exam. These cookies got me through that exam! The dates and apricots really add a nice little twist!
Oatmeal Cookies
1 c. butter, softened
1 c. sugar
1 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 c. flour plus 1 tablespoon (set aside)
1 tsp. baking powder
3/4 tsp. salt
2 1/2 c. quick oats
1 c. finely chopped apricots
1 c. finely chopped dates
1 pkg. chocolate/vanilla swirl chips
1 c. finely chopped nuts
Heat oven to 350 degrees. Combine butter, sugars, eggs and vanilla in a large bowl. Beat at medium mixer speed until well blended. Combine 1 1/2 c. flour, baking powder and salt. Add gradually to creamed mixture at low speed, until well blended. Stir in oats and nuts. Toss apricots and dates with tablespoon of flour. Stir into mixture. Stir in chocolate chips. Shape into 1 1/2-in. balls and flatten slightly. Place 2-in. apart on ungreased or parchment lined cookie sheet. Bake at 350 degrees for 11-13 mins. or until edges begin to brown. Cool on racks. Store in airtight cookie tins. Cookies freeze well.
Renee says:
I have tried countless chocolate chip cookie recipes and this, from a KitchenAid cookbook, is always my favorite. Most claim to be the best, but I always go back to this one. I added the cherries and pecans just because it sounded yummy. Cookies are my number one things to bake.
CHERRY CHOCOLATE CHIP COOKIES
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 c. flour
12 oz. bag chocolate chips
1/2 c. dried cherries, chopped
1/2 c. pecans, chopped
Mix butter and sugars in mixer; add eggs and vanilla. Add salt and baking soda; then add flour. Dough will be stiff. Stir in chips, cherries and pecans by hand. Drop by scoopfuls on parchment lined sheet. Bake at 350 degrees. Medium scoop makes 40-45 cookies, 12-14 minutes baking. Large scoop makes 18-22 cookies, 16-20 minutes baking. Do not over bake! When edges start to appear golden brown, remove from oven and cool on baking sheet for at least 10 minutes. The cookies will continue to finish baking on the sheet.
Emily says: I learned to bake cookies with this recipe. It's a little unconventional, but it was my grandmother's and it's what we had growing up! Recently I've been using this same base and, instead of chocolate chips, I've been adding the juice of one orange and dried cranberries. I think it is my attempt at trying to make them a little more nutritious, but it's really a great combination! Even the guys at school love them!
Dark Chocolate Walnut Oatmeal Cookies
2 sticks unsalted butter – room temp.
1/4 c. white sugar
3/4 c. brown sugar
1 pkg. vanilla Jell-O Instant Pudding Mix (Ha! Ha! - the unconventional part!)
2 eggs
1 tsp. vanilla extract
1 1/4 c. flour
1 tsp. baking powder
dash of cinnamon
1 c. oatmeal
1 c. dark chocolate chips
1 c. chopped walnuts
Optional in place of chocolate chips:
Juice of 1 orange
1 c. dried cranberries
Cream together butter, sugars and pudding mix. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Mix flour, baking powder and cinnamon and gradually add to creamed mixture. Stir in chocolate chips and walnuts (or orange juice and dried cranberries). Dough will be stiff. Drop by rounded teaspoon 2-in. apart on ungreased cookie sheet. Bake at 350 degrees for 9-10 minutes or until lightly browned. Remove to wire racks and cool.
Kerry says:
This recipe is very easy and quick. I use it when I need to send cookies to someone or take something to a last minute picnic or gathering.
Chunky Chocolate Chip Cookies
1 pkg. Dark Chocolate Fudge cake mix
2 large eggs
1 stick of butter, melted
1/4 c. packed brown sugar
1 tsp. vanilla
1 c. chocolate chips (mint or cappuccino chips are also excellent in this recipe)
Mix cake mix, eggs, melted butter, brown sugar, and vanilla together in a large bowl with spoon until blended. Stir in chips. Drop by level tablespoonfuls onto greased baking sheet. Bake at 350 degrees for 12 mins. for chewy cookies (still puffy) or 14 mins. for crisp cookies. Cool 2 mins. on baking sheet. Remove to cooking racks to cool completely. Store in airtight container.
Kay says:
I don't know whether this counts as a homemade cookie, but I love these and I associate them with church receptions. They are standard fare at all St. Stephen's receptions – for the Bishop's visits, baptisms, Eagle Scout ceremonies, new member luncheons, and almost everything else in between. Ethel Barnhill or, as Bill used to call the church ladies, Ethel and the Barnhilders, whip out a batch of these and down they go on the table among the cucumber sandwiches, cheese straws, nuts, divinity, homemade pimento cheese, yellow punch, brownies, fudge, Peggy Brown or Betty Kemp flower arrangement, silver, lace – get the picture? Anyhow, here they are . . .
Nutty Graham Crackers
1 pkg. cinnamon graham crackers
1 stick butter
1/2 c. sugar
1 tsp. vanilla
1 c. chopped nuts
Place crackers in bottom of pan with sides. In a small saucepan, melt butter, add sugar and cook for 2 minutes.
Remove pan from heat and add vanilla. Pour or brush butter mixture over crackers and sprinkle with nuts. Bake for 10 mins. at 350 degrees.
Robin says:
Several years ago, at the public library in Iowa City where I live, I ran into a friend that I met while our children attended nursery school together. She introduced me to the woman with whom she was talking, and as the conversation unfolded they began to talk about their book group. I said, "Book group? You belong to a book group? Would the group be interested in a new member?" Well, I was so fortunate to have stumbled into that conversation and to have joined the group in the fall of 1996. The women in the group have become wonderful friends of mine, and many of us meet for coffee every Tuesday morning. Our book group meets the second Wednesday evening of the months of September through May, and we nominate and elect the choices for each year at a Salad Supper that is held the beginning of June. Every month, the meetings are held in the home of one of the members and refreshments are served. Over the years, I have had the opportunity to sample many delicious treats, including these great cookies from my friends, Randi, Lyn, and Jill.
RANDI’S RUGELACH (from BAREFOOT CONTESSA'S PARTIES)
8 oz. cream cheese
1/2 lb. unsalted butter at room temperature
1/4 c. granulated sugar plus 9 tablespoons
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
2 c. all-purpose flour
1/4 c. light brown sugar, packed
1 1/2 tsp. ground cinnamon
3/4 c. raisins
1 c. walnuts, finely chopped
1/2 c. apricot or raspberry preserves
1 egg beaten with 1 tbsp. milk, for egg wash
Cream the cheese and butter in the bowl of an electric mixer, fitted with the paddle attachment, until light. Add 1/4 c. granulated sugar, salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hr. To make the filling, combine 6 tbsp. granulated sugar, the brown sugar, 1/2 tsp. cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-in. circle. Spread the dough with 2 tbsp. apricot preserves and sprinkle with 1/2 c. of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges -- cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 mins. Preheat the oven to 350 degrees. Brush each cookie with the egg wash. Combine 3 tbsp. granulated sugar and 1 tsp. cinnamon and sprinkle on the cookies. Bake for 15 - 20 mins. until lightly browned. Remove to a wire rack and cool.
JILL’S APRICOT CHEWS
1 c. soft butter
3/4 c. brown sugar, packed
1/2 c. sugar
1 egg
1 tsp. almond extract
1 c. flour
1/2 tsp. salt
1 tsp. baking soda
2 1/2 c. oats
1 c. (6 oz.) snipped apricots
1/2 c. finely chopped almonds (optional)
Beat butter and sugars in bowl of mixer. Add egg and almond extract. Combine flour, salt, and baking soda in a bowl. Add flour mixture, oats, apricots and almonds to butter mixture and blend. Drop by the teaspoonfuls onto ungreased sheets. Bake at 375 degrees for 8-10 mins. Be careful not to overbake. Cool on wire racks.
Frosting:
1 tbsp. soft butter
2 cups confectioner's sugar
1/4 tsp. salt
1 teaspoon almond extract
Combine and drizzle over cooled Apricot Chews.
LYN’S CARAMEL-FILLED CHOCOLATE COOKIES
2 1/2 c. flour
3/4 c, sweetened cocoa
1 tsp. baking soda
1 c. sugar
1 c. firmly packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
1/2 c. chopped pecans
48 Rolo Chewy Caramels in Milk Chocolate, unwrapped (9-oz. pkg.)
Heat oven to 375 degrees. In small bowl, combine flour, cocoa, and baking soda; blend well. In a large bowl, beat sugar, brown sugar, and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in pecans. With floured hands, shape about 1 tbsp. of dough around each caramel, covering completely. Place about 2 ins. apart on ungreased cookie sheet. Leave as is, or add optional Nut Topping. Bake for 7-10 minutes or until set and slightly cracked. Cool 2 mins; remove to wire racks. Makes 4 doz. cookies.
Nutty Topping:
1/2 c. chopped pecans
1 tbsp. sugar
Combine pecans and sugar in a small bowl. Press one side of each ball into pecan mixture, and place nut side up on baking sheet.
Candy Coating Frosting:
4 oz. vanilla-flavored candy coating
Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cooling cookies.
Chanda says:
This is my grandma's (Ma's) recipe for Russian Tea Cakes. I try to make them every holiday season. It's a pretty basic recipe, but they're delicious, pretty easy and they always remind me of Ma.
RUSSIAN TEA CAKES
1 c. butter
1/2 c. sifted confectioner's sugar
1 tsp. vanilla
2 1/4 c. flour
1/4 tsp. salt
3/4 c. finely chopped pecans
Mix butter, sugar and vanilla thoroughly. Stir flour and salt together. Add flour to butter mixture. Mix in nuts. Chill dough. Heat oven to 400 degrees. Roll dough into one-inch balls. Place on ungreased cookie sheet. Bake 10-12 mins. or until set but not brown. Roll in powdered sugar while warm. Let cool and roll in sugar again. Gobble.
Kim says:
My favorite cookie recipe is sooooo good. It's a basic sugar cookie, but with almond extract instead of vanilla or lemon. Makes a world of difference in the flavor.
ALMOND SUGAR COOKIES
1 stick of butter, softened
2/3 c. of sugar
1 egg yolk
1 tsp. almond extract
1/4 tsp. salt
2 1/3 c. of flour
Cream butter with sugar. Beat in egg, extract and salt.
Gradually beat in flour form dough. Remove half of dough, roll into ball, place between two sheets of wax paper. Roll out to 1/8" thick. Refrigerate for 15 minutes. Remove wax paper and cut into shapes. Bake at 350 for 8 - 10 minutes.
Denise says:
All three recipes come from Plano ISD School Food Service files. I've made thousands of cookies in my life and had some great stuff, but for plain just sit down and pour yourself a glass of milk and pig out cookies, these are the best.
BEST EVER SUGAR COOKIES
1 lb. 8 oz. butter
2 lb. sugar, granulated
14 oz. eggs
1 oz. vanilla
2 lb. 4 oz. flour
1 1/4 oz. baking powder
2 tsp. salt
In mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Add dry ingredients and mix. Scrape bowl. Mix again until well blended. Scoop cookies onto lined sheet pans. Bake at 350 degrees until light brown.
Chocolate Fudge Cookies
(my second favorite cookie in the whole world)
1 lb. 4 oz. butter
13 oz. brown sugar
1 lb. 3 oz. sugar, granulated
1 1/2 tbsp. vanilla
5 eggs
1 lb. 10 oz. flour
1 tbsp. baking soda
1 tbsp. salt
6 1/2 oz. cocoa
7 oz. chocolate chips
Cream butter. Add sugars. Add vanilla and eggs. Mix well. Combine dry ingredients in separate container. Mix with a wire whip. Gradually add to creamed mixture. Mix until well blended. Fold in chocolate chips. Scoop onto lined sheet pan and bake at 350 degrees for 10-12 minutes.
Chocolate Chip Oatmeal Cookies
(my first favorite in the whole world)
1 lb. butter
15 oz. sugar, granulated
10 oz. sugar, brown
4 eggs
2 tsp. vanilla
1 lb. flour
15 oz. oatmeal (quick cook)
2 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
1 lb. 6 oz. chocolate chips (semi-sweet)
14 oz. walnuts (optional) - I don't use
Cream together the first 3 ingredients. Add eggs and vanilla and mix well. Add dry ingredients to creamed mixture and mix well. Add chocolate chips and blend. Scoop onto lined sheet pan and bake at 350 degrees for 8-10 minutes.
-->
