Recipe by : Ariel Jasa, Mandaluyong City, Philippines
What's better than gooey chocolate chips cookies for an afternoon snack? One with oatmeal added for that extra chew!
A fool-proof, easy cookie recipe that kids could do with or without a mixer. It uses 2 kinds of sugar : brown and granulated or the sugar we use for our morning coffee.
Butter has to be room temperature so it's
easy to cream with the sugar. The almond is for the extra crunch, but it's
we would make chocolate chip cookies, or oatmeal raisin cookie - but this
one mixes both minus the raisins -- or why not throw that in as
well and maybe call it 'Everything but the Kitchen Sink' cookie?
12 year old son made the cookies (pictured below),
both my sons claim the taste is comparable to their favorite Chips Ahoy
cookies! I think it's better! You be the judge!
YOUR SHOPPING LIST:
IN THE PANTRY:
Preheat oven at 350 degree F.
1 Whisk the butter (to cream) and mix in the sugar.
2 Add the eggs and vanilla and mix thoroughly.
3 Combine the flour, baking soda and salt, and add to the butter mixture.
4 Fold in the oatmeal, chocolate chips and nuts(optional).
5 Using a small ice cream scoop, portion into about an inch small balls for even sizes.
6 Set on a cookie sheet, spaced about 4 inches apart.
7 Flatten the balls to about 1 1/2 inch diameter.
8 Bake at 350 degree F for 8 - 10 minutes, or until edges are slightly browned.
9 Serve warm or cooled down with milk or ice cream.
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