Sunday, 25 November 2012

1993 - Choc-Oat-Chip Cookies

We usually make Nestle’s Original Toll House Cookies for Christmas but Lisa tried these around Halloween and declared them to be scrumptious. So, we made these and soon ran out. So, we baked more! We doubled the recipe and wound up with 18 dozen.
We made an executive decision to add chopped pecans — sorry, Dad! We found the recipe in “Joy of Cooking,” by Irma S. Rombauer and Marion Rombauer Becker (1975, The Bobbs-Merrill Co., Inc.).
Preheat oven to 350 degrees Fahrenheit.
1/2 c butter
Add and cream well:
1/2 c firmly packed brown sugar
1/2 c granulated sugar
Combine and beat until smooth:
1 egg
1 tsp vanilla
1 Tbsp milk
Sift together and add to the above ingredients: 
1 c sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp double-acting baking powder
1/2 tsp salt
When beaten smooth, add:
1 c uncooked quick rolled oats
3/4 c chocolate chips
Beat the mixture well. Drop cookies 2 inches apart on a well-greased cookie sheet and bake 10 to 12 minutes or until light brown.
Yield: about 3 dozen

NOTE: We never, ever grease the cookie sheets. We buy the non-stick variety and use parchment paper. Works a charm! (You can even reuse the parchment paper — both sides.)

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