Cookies by George
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
6 Dozen Cookies
ingredients
- 1 lb margarine
- 2 cups brown sugar
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla
- 5 cups oatmeal, ground fine in blender
- 4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 5 cups chocolate chips
directions
- Cream sugars and margarine.
- Add remaining ingredients.
- Roll into golf ball size and place on ungreased cookie sheets.
- Flatten cookies with fork or bottom of glass.
- Bake at 375 deg. F for 8 - 10 minutes. Do not over bake.
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Reviews
-
I have no idea what "Cookies by George" are like, so I can't tell you if these are like them or not, but what I *can* tell you is that this is a very good oatmeal chocolate chip cookie! I made 1/3 recipe and substituted butter for margarine, and used a bit more vanilla than was called for. I followed the usual cookie recipe method: creamed butter and sugars, added egg, mixed, then vanilla, mixed, then the ground oatmeal (measure first, then grind) and flour along with the baking powder and baking soda, mixed, then folded in the chocolate chunks. I used a 1 inch cookie scoop and got 36 cookies from the 1/3 recipe. The ideal baking time was just under 8 minutes - you really must be careful not to overbake these as they seem to lose some of their taste when baked crunchy. When the edges are *just* beginning to brown, hurry up and get them out! I allowed the cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack. A lovely cookie recipe!
Tweaks
-
I have no idea what "Cookies by George" are like, so I can't tell you if these are like them or not, but what I *can* tell you is that this is a very good oatmeal chocolate chip cookie! I made 1/3 recipe and substituted butter for margarine, and used a bit more vanilla than was called for. I followed the usual cookie recipe method: creamed butter and sugars, added egg, mixed, then vanilla, mixed, then the ground oatmeal (measure first, then grind) and flour along with the baking powder and baking soda, mixed, then folded in the chocolate chunks. I used a 1 inch cookie scoop and got 36 cookies from the 1/3 recipe. The ideal baking time was just under 8 minutes - you really must be careful not to overbake these as they seem to lose some of their taste when baked crunchy. When the edges are *just* beginning to brown, hurry up and get them out! I allowed the cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack. A lovely cookie recipe!
RECIPE SUBMITTED BY
Shar-on
Winnipeg, Manitoba
I've lived in Winnipeg for the past 25 years. I enjoy counted cross stitch, quilting, travelling and gardening in summer.I love garage saling and shopping in general. I also enjoy cooking and baking and trying new recipes. I really enjoy this website.