Recipe by Vermont Nut Free Chocolates CoFounder, Gail Elvidge.Â
These oatmeal chocolate chip cookies are a delightful blend of chewy oats and rich, melty chocolate chips.
Makes 6 dozen cookies.
Ingredients
1 1/4 cups margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 1/2 cups AP flour
1 tsp baking soda
3 cups Quick or Old Fashioned Oats
2 cups Vermont Nut Free Chocolates Semi-Sweet Chocolate Chips
InstructionsÂ
Preheat oven to 375 degrees.
Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Gradually add combined flour, baking soda and salt, mixing until thoroughly blended. Stir in oats and chocolate chips. Drop by rounded teaspoonfuls onto un-greased cookie sheet. Bake 9-11 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container.
Note: Milk chocolate chips or white chocolate chips can also be used in this recipe or have fun and combine all three!Â