Shelley's oatmeal chocolate chip cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/2 cup margerine1 cup sugar (brown or darker)1 large egg*1/2 tsp vanilla extract1 cup flour** 1 cup rolled oats1/2 tsp baking soda1/4 salt1 cup chocolate chips***1/2 cup nuts (optional)*egg allergy subsitute with 4 tbsp of apple sauce and 1 tsp of baking powder**gluten allergy substitute with gluten free flour***dairy allergy substitute with carob chips
Preheat the oven to 350F. Move one rack to 6 inches from the top and the other 6 inches from the bottom of the oven.
Mix margerine, sugar, egg (or substitution), vanilla together in a small mixing bowl.
Combine flour, rolled oats, baking soda, salt, chocolate chips and nut in a larger bowl and mix.
Add the liquid ingredients to the dry ingredients and stir until combined.
Using a tablespoon drop dough on the cookies sheets, 12 per sheet. Press each cookie gently to flatten the top. Put one pan on the top rack and one pan on the bottom rack.
Bake for 12 -15 minutes (depending on your oven).
Take out, let stand for 5 minutes, then store or eat.
Serving Size: makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user SHANTASITC.
Mix margerine, sugar, egg (or substitution), vanilla together in a small mixing bowl.
Combine flour, rolled oats, baking soda, salt, chocolate chips and nut in a larger bowl and mix.
Add the liquid ingredients to the dry ingredients and stir until combined.
Using a tablespoon drop dough on the cookies sheets, 12 per sheet. Press each cookie gently to flatten the top. Put one pan on the top rack and one pan on the bottom rack.
Bake for 12 -15 minutes (depending on your oven).
Take out, let stand for 5 minutes, then store or eat.
Serving Size: makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user SHANTASITC.
Nutritional Info Amount Per Serving
- Calories: 139.1
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 108.0 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.3 g
- Protein: 1.3 g
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