Oatmeal Chocolate Chip Cookies
Prep Time
Cooking Mode
375 mL (1 ½ cups) cup all purpose flour
375 mL (1 ½ cups) cup quick oats or old fashioned oats
5 mL (1 tsp.) tsp baking soda
3 mL (¾ tsp.) tsp salt
250 mL (1 cup) cup Becel® Buttery Taste margarine
300 mL (1 ¼ cups) cup light brown sugar
1 large egg
5 mL (1 tsp.) tsp vanilla extract
250 mL (1 cup) cup semi-sweet chocolate chips
375 mL (1 ½ cups) cup all purpose flour
375 mL (1 ½ cups) cup quick oats or old fashioned oats
5 mL (1 tsp.) tsp baking soda
3 mL (¾ tsp.) tsp salt
250 mL (1 cup) cup Becel® Buttery Taste margarine
300 mL (1 ¼ cups) cup light brown sugar
1 large egg
5 mL (1 tsp.) tsp vanilla extract
250 mL (1 cup) cup semi-sweet chocolate chips
Directions
1Preheat oven to 375°F (190°). Combine flour, oats, baking soda and salt in medium bowl; set aside.
2Beat Becel® Buttery Taste margarine* with brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended. Stir in chocolate. Drop dough by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
3Bake just until edges are golden, about 8 minutes. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
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Personal Note
Personal Note