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
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!!)
cup firmly packed brown sugar
cup egg beaters
tablespoons skim or 1% milk
cup all-purpose flour
1 cup whole wheat flour
teaspoon baking soda
1/4 teaspoon baking powder
cups Quaker® Oats (quick or old fashioned, uncooked)
cups (12 ounces) semi-sweet chocolate chips
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.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
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.