Full of old-fashioned oats and semi-sweet chocolate chips, these Oatmeal Chocolate Chip Cookies are one of my favourite. Crispy on the outside and chewy in the middle, these delicious cookies are full of texture and flavour. To ensure they come out just right, follow a couple of basic rules: space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet for 1 to 2 minutes before transferring to wire cooling racks.
Makes about 5 dozen
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tbsp milk
2 tsp vanilla
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt, optional
2 1/2 cups Quaker Oats, quick or old fashioned, uncooked
2 cups / 12 oz semi-sweet chocolate chips
1 cup chopped nuts, optional
2 large eggs
Heat oven to 375°F. In large bowl, beat butter and sugars until creamy. Add eggs, milk and vanilla, and beat well. Add the combined flour, baking soda and salt, and mix well. Add the oats, chocolate chips and nuts, if using, and mix well. Drop the dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets then remove to wire rack. Cool completely and store in a tightly covered cookie tin.
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