Hi Abbigail,

I'd like to share Uncle War's special Chocolate-Chip-Oatmeal Cookie recipe. 

I came up with this recipe decades ago as an answer to the overly-sweet and stodgy Nestlé's Toll House Cookies recipe. I just cut the sugar by half, added rolled oats, and substituted different flours.

I present you this recipe in US cooking measures for your enjoyment!

Love, Dad

 

 

Chocolate-Chip Oatmeal Cookies

1 cup (2 sticks) butter. For vegan cookies, use margarine (Nucoa or Willow Run brand).

1 cup firmly-packed brown sugar

2 eggs. For vegan cookies, use 2 tablespoons water instead.

2 teaspoons vanilla extract

1.5 cups oat, buckwheat, or spelt flour

0.5 teaspoons baking soda
0.5 teaspoons salt
3 cups uncooked (dry) rolled oats
12 ounces (1 small bag) of chocolate chips (Ghirardelli or Guittard semi-sweet chips, as they are both delicious and vegan)

Do this:

Begin preheating oven to 350 degrees F.

Mix softened butter/margarine with sugar.
Throw in eggs/water, vanilla, baking soda, and salt.  Mix well.
Mix in flour.
Mix in chocolate chips, then dry oats.

Place dollops of dough on ungreased cookie sheets. Leave room between cookies, as they will spread.

Place full cookie sheets in hot oven. 

Bake until tops of cookies are just slightly brown (usually 12-15 minutes).
Be sure not to burn the bottoms of the cookies!

I prefer to let the cookies cool down before serving. Put them in the fridge or freezer until cold. But some love 'em hot...

Share & Eat!