One of my friends has been requesting oatmeal-chocolate chip cookies for a while, so here they are. Unfortunately, I only had one stick of butter (the recipe asks for two) and was too lazy to go to the grocery store. Since I only used half the butter, I get to call these reduced fat, right? With a little experimentation, I decided on skim milk to add the needed moisture from the missing stick of butter. They turned out great! They don't spread as much as the cookie normally would, but they're still soft and moist on the inside. And, because it's oatmeal and half the butter, they're basically healthy...
- 1 1/2 cups packed brown sugar
- 1/2 cup butter or margarine, softened
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 egg
- 2 cups quick-cooking oats
- 1 1/2 cups Gold Medal® all-purpose or unbleached flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips (6 oz)
- 1 cup chopped nuts, if desired
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Add milk in slowly until you reach the desired consistency. (You might not use all of it).
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Makes 3 1/2 dozen cookies
(Inspired by Betty Crocker)