Chocolate Chip Cookies

Yet another variant of my chocolate chip oatmeal cookies. it is better still. After playing with all oatmeal I think adding some flour is best. it adds a nice texture, holds the cookie together and is cheaper than the oatmeal.

This is a combination of the Toll House and Quaker Oats cookie recipe. Then just a couple substitutions to make it more flexible, starting from the toll house recipe substituting 2:1 oatmeal for half the flour, prepared oatmeal and oil for the eggs and butter.

This is a great way to use up old halloween candy bars cutting then up into chocolate chips making what I like to call Trick or Treat bars, as every cookie is a little of a surprise.

Makes about 5 dozen cookies.

Note: This recipe is vegan, depending on mixins.

Ingredients

• Dry
  • 1.5c flour
  • 1.5c quick oats (old-fashioned will work)
  • 1t baking soda
  • 1t salt
• Wet
  • 0.5c more quick oats prepared with 1c water until thick package directions is fine
  • 1c oil (any neutral oil should work canola)
  • 1.5c sugars
    • 1.5c white sugar and 1T molasses
      • or
    • 0.75c brown sugar
    • 0.75c white sugar
  • 1t vanilla
  • Optional: 1T-2T cocoa for a chocolate cookie with
• Mix-ins
  • 1.5c-2c chocolate chips or other candy pieces
  • 0.5c-1c shredded coconut or chopped nuts.

Directions

1. Preheat oven to 375 degrees. Line ungreased cookie sheet with parchment or silicone mats.

2. Mix dry ingredients together in a small bowl.

3. Beat together the wet ingredients in a mixing bowl until smooth.

4. Mix the dry ingredients into the wet ingredients.

5. Stir the mix-ins into the dough. If using something dyed or that readily dissolves, mix it in after resting the dough.

6. Rest the dough in the refrigerator for at least an hour, but overnight is fine.

7. Drop tablespoon (#100 disher) of the cookie dough onto cookie sheet.

8. Bake for 13 min, varies check at 12 min.

9. Cool on sheet for 2 minutes.

10. Move to wire rack to cool the rest of the way.