Oatmeal Chocolate Chip Cookies
Makes about 4 dozen large cookies; 7 dozen smaller ones.
1 ¾ C. all-purpose flour (can replace ½ C with whole wheat flour)
2 ½ C.quick or old fashioned oats
1 tsp. baking soda
½ tsp. salt 2 C. semi-sweet chocolate
1 ¼ C. packed brown sugar morsels
1 C. (2 sticks) butter, softened 1 C. coarsely chopped
½ C. granulated sugar (walnuts or almonds) toasted
2 large or extra large eggs ½ C. Heath English Toffee Bits*
2 Tbsp. milk (can substitute plain yogurt)
2 tsp. vanilla extract
Preheat oven to 375 degrees.
Combine flour, baking soda and salt in small bowl. Beat butter, sugars in large
bowl until creamy—3 to 4 minutes at high speed**. Beat in eggs, milk, and vanilla. Gradually beat in flour mixture. Stir in oats, morsels, nuts and toffee bits. Mix well. Refrigerate for at least 3 hours or overnight. Drop in rounded tablespoons onto ungreased baking sheets or silpat.
Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crisp cookies.
Cool on baking sheets for one minute before removing to wire racks to cool completely.
Store in tins. May be frozen. (Tastes great just out of the freezer.)
Warning: Highly addictive.
*Can be found in the baking section at your supermarket.
**You cannot overbeat this.