Chocolate Chip Oatmeal Cookies

Valerie Rempel
Fresno, California

2 1/4 c. all purpose flour
2 c. firmly packed brown sugar
1 tsp. baking soda
1 tsp. salt
1 c. butter or margarine, softened
2 tsp. vanilla
2 eggs
2 c. quick-cooking oats
1 c. chocolate chips
1/2 c. chopped nuts or sunflower seeds
Opt: 1 c. of ONE of these ingredients: peanut butter, wheat germ, coconut or nonfat dry milk

Preheat oven to 350.  In a large bowl, combine all ingredients except 1 cup flour, oats, chocolate chips and nuts.  Beat at medium speed until well blended.  By hand, stir in remaining ingredients.  If desired, add ONE optional ingredients (my favorite is coconut!).  Drop by rounded teaspoons, 2 inches apart, on ungreased baking sheet.  Bake for 10 to 15 minutes or until golden brown.  Allow to cool 1 minute then remove from baking sheet.  Makes about 6-7 dozen cookies.  This recipe came as an insert in a bag of Pillsbury flour.  I’ve had my copy for years.  It’s a bit tattered but still a favorite!

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