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BIG Oatmeal Chocolate Chip Cookies, Garden Risotto

Posted Aug 24 2008 3:47pm
After work today, I taught Body Step today and then came home and did some cooking! Josh's friend Jeremy is visiting this weekend and I like to make sure I have something fresh baked in the house when we have visitors! I always get irritated when i make cookies and they cool and become flat. So I read this website and adjusted the quaker oatmeal chocolate chip recipe to make my cookies big! The final recipe I used was as follows:



Oatmeal Chocolate Chip Cookies



Ingredients:



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
2 teaspoons vanilla
1 cup all-purpose flour

1 cup whole wheat flour

3/4

teaspoon baking soda

1/4 teaspoon baking powder

2-1/2 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 9 to 10 minutes for a chewy cookie. 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.



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