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CHOCOLATE CHIP OATMEAL COOKIES
1 c butter, softened
1-1/4 c firmly packed brown sugar
1/2 c granulated sugar
2 eggs
2 tbsp whole milk
2 tsp vanilla
1-3/4 c all purpose flour
1 tsp baking soda
1 tsp ground cinnamon (optional)
1/2 tsp salt (optional)
2-1/2 c rolled oats
2 c bittersweet chocolate morsels
1 c coarsely chopped pecans (or other nuts - optional)
Preheat oven to 375 F. Beat together butter and sugars until creamy, add eggs, milk and vanilla, beat well. Mix together flour, baking soda and salt blending well. Stir flour into creamed mixture, mixing thoroughly.
Stir in oats and nuts, about 1/3 at a time, mix well. Drop by rounded tablespoons (or roll into 1" balls and then flatten) on an ungreased cookie sheet. Bake 9-10 minutes for chewy cookies or 12-13 for crispy.
Allow to cool for a minute or so on the cookie sheet and then remove to a wire rack to completely cool. Makes about 55-65 cookies - can be frozen and used in small batches. |
