When life hands you Quaker Oats, make oatmeal chocolate chip cookies

What started off as 30+ cookies last Friday went down to 3 1/2 by Sunday

If there's one thing better than homemade chocolate chip cookies, it has to be homemade oatmeal chocolate chip cookies. Honestly, it beats every store brand oatmeal cookie out there; there's nothing quite like biting into an oatmeal cookie that's soft rather than crunchy, and with a satisfying amount of chippits rather than just a few or none. Rarely do I have them, but for the past few weeks, I've had a fervent desire for some homemade oatmeal goodness. So I skimmed the net and some cookbooks for a half decent recipe, and I settled on an old Hershey recipe, found here. I don't know if it was the best oatmeal cookie recipe out there, but it was pretty darn good, and the cookies turned out really nicely! Not dry at all. I was a bit worried that they would be under or over baked, but neither happened. I would say just time them to how you like your cookies, soft or a bit crunchy--next time I would do mine a minute or so longer, because I found them a bit soft.

*Try not to over bake them! Even though they don't look quite done when the timer goes, they definitely are. Just so long as they look set. Once you take them out, they'll continue baking for a bit, and they'll harden up as they cool.

CHOCOLATE CHIP OATMEAL COOKIES

Ingredients:

• 1 cup (250 mL) butter, softened
• 1 1/2 cups (375 mL) lightly packed brown sugar
• 2 eggs
• 1 1/3 cups (325 mL) all-purpose flour
• 2 cups (500 mL) quick-cooking oats (not instant)
• 1 tsp (5 mL) baking soda
• 1/2 teaspoon (2 mL) salt
• 1 package (350 g) CHIPITS® Semi-Sweet Chocolate Chips (2 cups/500 mL)

Directions:
1. Heat oven to 350°F (180°C).

2. In large bowl, beat butter and brown sugar until fluffy. Beat in eggs until creamy.

3. In medium bowl, mix flour, oats, baking soda and salt. Stir into butter mixture. Stir in semi-sweet chocolate chips.

4. Drop from 1 tbsp (15 mL) measure onto lightly greased baking sheet.

5. Bake 10 to 12 minutes or until golden.

Makes about 3 dozen cookies