"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chocolate Chip Oatmeal Cookies Recipe

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This recipe for Chocolate Chip Oatmeal Cookies, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Close
Added: Monday, January 30, 2006


3/4 c. lightly packed dark-brown sugar
2 1/2 c. old-fashioned oatmeal
1/3 c. granulated sugar
1 1/4 c. all purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
1 c. unsalted butter, slighty firm
2 tbsp. light corn syrup
1 large egg
2 tsp. pure vanilla
2 c. semisweet chocolate chips
2 c. coarsely chopped walnuts

Heat oven to 375 F. Lightly butter the cookie sheets.

Place the brown sugar, 1/2 cup of the oatmeal, and the granulated sugar in the work bowl of a food processor fitted with the steel blade and process for 2 1/2 to 3 minutes, or until the oatmeal is very finely ground and powdery.

In a medium bowl, strain together the flour, salt and baking soda. Stir in the remaining oatmeal and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix the butter with the corn syrup on medium-low speed, mixing until smooth and lightened in color. Add the oatmeal-sugar mixture in three additions, mixing well after each addition. Add the egg and vanilla extract and mix for 1 minute longer. Scrape down the side of the bowl as needed.

Reduce the mixer speed to low, then incorporate the dry ingredients in three additions, mixing just until blended. Using a rubber spatula, fold in the chocolate chips and walnuts.

Drop golf ball-size mounds of dough from the tip of a tablespoon onto the prepared cookie sheets, spacing them about 3 inches apart.

Bake for 10-12 minutes, or until the edges bigin to turn a golden brown. Do not overbake. Remove the cookies from the oven and let stand for 2 minutes. Transfer to coolings racks with a spatula.

Number Of Servings:
Number Of Servings:
4 dozen, 2 1/2 cookies




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