Prep 15 mins
Cook 10 mins
this recipe appears periodically on the packages of Imperial Margarine, where it is called, "Regal Oatmeal Chocolate Chip Cookies." it is the ONLY oatmeal cookie recipe I use. I sometimes fool with it by adding extra goodies, but it's great as is. My family calls these "Airport Cookies" because I began making them when my husband was a recreational pilot. I'd whip up a batch or two and he'd haul them to the pilots' lounge at our local airport, where they disappeared...into thin air. (sorry.) they travel well. my daughter, who now lives in Arizona, still asks for these.
- 1 cup margarine, softened
- 1 cup dark brown sugar, packed
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 cups uncooked quick-cooking oatmeal or 3 cups old-fashioned oatmeal
- 12 ounces chocolate chips
- Preheat oven to 375°F
- In a large bowl, beat margarine until light.
- Add sugars; beat until fluffy.
- Add eggs and vanilla; beat well.
- Add flour, baking soda and salt; mix well.
- Stir in oatmeal and chocolate chips until thoroughly combined.
- Drop by rounded tablespoonfuls onto a cookie sheet. (light greasing helps.).
- Bake 10 to 12 minutes or until cookies are just set. Do not overbake.
- NOTE: Made with margarine, these tend to spread; to minimize that, you can chill the dough before baking.