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April 1999 Issue
Chocolate Chip Oatmeal Cookies
by Ronda L. Halpin
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There's nothing quite like the aroma of homemade cookies baking. Everyone's got their favorites. For example, my husband loves oatmeal cookies while I've always been a chocolate chip fan. This month, I'm sharing with you a special recipe that satisfies both of our cookie cravings.

Chocolate Chip Oatmeal Cookies blend the best characteristics of both favorites. My husband gets his soft, chewy cookie -- the secret is adding sour cream to keep them soft -- and I get my beloved chocolate chips. Everyone's happy.

If I feel like a real treat, I take a couple of cookies and sandwich my favorite low fat vanilla ice cream between them. There's no beating a homemade ice cream sandwich! What a nice way to enjoy the first signs of spring. Happy April!

 

Chocolate Chip Oatmeal Cookies

  • 1 3/4 c. flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 c. olive oil
  • 1 c. brown sugar, packed
  • 2 eggs
  • 1/3 c. corn syrup
  • 1 T. skim milk
  • 2 tsp. vanilla
  • 1/4 c. nonfat sour cream
  • 2 c. oatmeal
  • 1 c. chocolate chips
Preheat oven to 375 degrees.

In a large bowl, mix the first 4 ingredients until well blended. Add the oil, brown sugar, eggs, corn syrup, milk, vanilla and sour cream. Beat on medium speed with a blender until well mixed. Carefully add the oatmeal and chocolate chips. Stir until well blended. Allow to set for 10 minutes or until oatmeal absorbs some moisture.

Drop the mixture by heaping tablespoonfuls onto a cookie sheet coated with nonstick spray. Leave about 2 1/2 inches between each drop.

Bake the cookies for 10 minutes or until golden brown. Do not over bake! Let the cookie sheet stand for 2 minutes before transferring the cookies to a cooling rack. If desired, serve with low fat vanilla ice cream.

  • Yields: about 3 dozen cookies
  • Preparation Time: 1 hour
 



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