Do you think people add oatmeal to cookies to fool themselves into thinking they are eating something healthy? These oatmeal cookies were good; but I did misread the portions and may have put in a LOT of oatmeal, and perhaps too much salt… (I am a rule-follower’s nightmare; always getting away with not measuring, or only using 1 measuring cup for all measurements) All this aside, I would make them again, even with lots of oatmeal.
They are soft cookies, not chewy, that harden up a bit with time. My husband was smothering them with peanut butter and downing them in 2’s, like sandwiches!
Grandma’s recipe cards don’t often have instructions for cookies. I follow the basic rules of butter/sugar blend, then wet ingredients, followed by dry. This method hasn’t let me down yet, as I haven’t had to re-make any of Grandma’s English recipes.
Here is Grandma’s recipe card:
And please use the link at the bottom to print JUST the recipe below:
Oatmeal Chocolate Chip Cookies
- 1 cup margarine
- 1 cup sugar
- 2 eggs
- 1 teaspoon Vanilla
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups (12 oz package) Chocolate Chips
- 1 1/4 cup quick oats
- Beat margarine and sugar together until fluffy. Add eggs & vanilla.
- Stir dry ingredients separately (or loosely mix on top of wet ingredients) and add to margarine/sugar mixture.
- Quickly mix in chocolate chips and oatmeal at the end.
- Drop by Tablespoon full onto ungreased cookie sheet.
- Bake at 375 for 12 – 14 minutes. Makes about 4 dozen.