Ingredients
- 2 1/4 cup flour
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 1 cup butter, softened
- 2 tsp. vanilla
- 2 eggs
- 2 cups quick oats
- 1 package (12 oz.) chocolate chips
- 1/2 cup chopped nuts, optional
In High Altitude: 4 tsp. water
Choose one cup or a combination of:
- peanut butter
- wheat germ
- coconut
- nonfat dry milk
I also add 1/4 cup milled flax seed to 3/4 cup dry milk
Directions
Preheat over to 375 degrees F. Cream together sugars, butter and vanilla. Add eggs, mix well. Add peanut butter, if used. Add dry ingredients, including optional ingredients and water, mix well, then add oatmeal. Add chips and nuts. Drop by heaping teaspoonfuls onto greased cookie sheets. Bake 8 minutes for soft cookies, 10 for crispy ones. Cool on wire rack, enjoy!
Source: This was originally taken from a magazine, but I've modified this recipe to the point that my family likes this recipe as much as TOLL HOUSE cookies! That says a lot. At our house, I have to make a double batch, make about 24, then put the rest in the frig. My husband's favorite thing to do is to take the cookie dough and nuke a lump for 25-30 seconds, then add ice cream. Pretty decadent. Anyway, I like this recipe because it can be modified so many ways!
By Momma Kim from Crawford, CO
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