Prep 30 mins
Cook 30 mins
This recipe was passed down to me by my grandma, and has been a family favourite for years. These cookies are simple to make, and come out with a great texture, thanks to the oatmeal. Depending on the humidity of the local climate, not all of the flour may need to be added. If desired, you can substitute half the all-purpose flour with whole wheat for a (slightly) healthier and denser cookie. Also, the chocolate chips can be substitued in all or in part with raisins.
- 1 1⁄2 cups margarine
- 5 cups quick-cooking oats
- 1 cup brown sugar
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 1⁄2 cups semi-sweet chocolate chips
- In a large bowl, cream margarine with sugars. Beat eggs separately and add, with vanilla to the mixture.
- In a separate bowl, combine dry ingredients and add to wet. Mix well with a wooden spoon (or by hand) and add chocolate chips.
- Form dough into walnut-sized balls and drop onto greased cookie sheet, allowing at least 2 cm between cookies.
- Bake at 350º for 10 minutes or less, raising to the top shelf of the oven once they have spread out to finish there.