I Heart Dessert

I’m happy to report that I think I’ve perfected my oatmeal chocolate chip recipe.  This recipe is a modified version of one that I was using previously and it makes great chewy soft cookies with a little bit of added texture from the oatmeal. The key to this recipe is that I use toasted quick cook oats which you can find at Trader Joe’s. These oats are already toasted and really give a great texture in the cookies. When I was at the store buying my ingredients, I just happened to pick the toasted oats instead of the regular oats and it turned out to be a winner. My friends say that they like the texture in my cookies better than other ones and the only thing that I can attribute it to is that the oats are toasted. I guess the toasted oats prevent them from getting moist in the cookie so they stay nice and crisp. These cookies make great gifts too. I made a batch of cookies, placed them in a nice tin with some tissue paper, tied it with a ribbon and voilà! Perfect gift for any cookie lover/monster.

Oatmeal Chocolate Chip Recipe
by iheartdessert

Ingredients:

• 1 cup margarine or salted butter, softened
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups toasted quick cooking oats
• 12oz. bag of semisweet chocolate chips

Directions:

1. Preheat the oven to 325 degrees.
   
2. In a large bowl, cream  margarine/butter, brown sugar, and white sugar together until smooth. Beat in eggs one at a time, then add the vanilla. Mix in the flour, baking soda, and salt; until well blended. Mix in the toasted quick oats and chocolate chips. Drop small heaping spoonfuls onto baking sheet.
3. Bake for 12 minutes or until golden brown in the preheated oven . Cool cookies on wire rack.
   

Makes about 40-50 small two-bite cookies (which is how I like to make them), but feel free to make them as big as you want.