Oatmeal Chocolate Chip Cookies
|1/2|| pound (2 sticks) margarine or butter, softened (Josh's mom always told me to make really good cookies you HAVE to use butter and after many batches of cookies- I agree!!) |
|1 1/2||cup firmly packed brown sugar|
|1/2|| cup egg beaters |
|2||tablespoons skim or 1% milk|
|1|| cup all-purpose flour |
1 cup whole wheat flour
|3/4|| teaspoon baking soda |
1/4 teaspoon baking powder
|2-1/2 to 3||cups Quaker® Oats (quick or old fashioned, uncooked)|
|2||cups (12 ounces) semi-sweet chocolate chips|
|1.||Heat oven to 375°F. In large bowl, beat margarine and sugar until creamy. Add egg beaters, milk and vanilla; beat well. Add combined flour, baking soda and powder mix well. Add oats, chocolate chips and nuts, if desired; mix well.|
|2.||Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.|
|3.||Bake 10-12 minutes for a chewy cookie (depends on the size/your oven!). Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.|
The cookies are thick and delicious!
I also made Ellie Krieger's amazing garden risotto. I adjusted the recipe just a little (I didn't add spinach because I had SO much asparagus and peas). You can find the recipe here.