After a quarter century of mixing, scooping, swatting little hands out of the bowl, losing focus and burning the last pan, our days of routine cookie baking are numbered. Later this week the last child will be a child no longer. This youngest boy, the non-dough eater, prefers this cookie over all others. The two dough eaters in the family like it too. According to them it is like eating raw breakfast on a spoon with chocolate chips added.
Chewy Choc-Scotch-Oat-Chip Cookies
(a hybrid of Quaker Choc-Oat-Chip Cookies crossed with Nestle Oatmeal Scotchies)
1/2 pound (2 sticks) margarine or butter, softened
1 1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons milk
2 teaspoons vanilla
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup milk chocolate or semi-sweet chocolate chips
1 cup butterscotch chips
Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats, chocolate chips and nuts, if desired; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Makes: ABOUT 5 DOZEN
Photos and taste testing: S. Plasch