I’ve been in the mood to make cookies. We’re talking 4 days of wanting to make cookies. I look at the oatmeal and think, I want oatmeal cookies. In fact, to be more specific I wanted the Buncha Crunch Oatmeal Cookies but I didn’t have a bag of Buncha Crunch.
So for a couple days I went back to the drawing board… trying to decide what I could use in place of those… for that light airy feel. Well… sadly I never came up with an option. So then I grabbed my Better Homes and Garden’s book. It had some oatmeal cookies that had chocolate chips in them. I thought, boy those could be good. But then I wanted the mini chocolate chips if I did that.
I went and dug in the freezer for mini chocolate chips and didn’t find any. Bummer again.
Then I grabbed a cookbook I put together with all kinds of recipes in it like 15 years ago or something. Maybe not quite that many… more like in college, so 10 years ago…. And there in all it’s glowing glory, Chocolate Oatmeal Cookies. Now I’ll share the recipe with you after all this hype.
Chocolate Oatmeal Cookies
- 1 1/2 c firmly packed brown sugar
- 3/4 c butter
- 1/2 c sifted cocoa
- 2 tsp vanilla
- 1/2 c skim milk
- 1 3/4 c flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 c quick-cooking oats
Preheat oven 350˚F.
In a large mixing bowl, cream brown sugar and butter together. Add cocoa, vanilla, and milk. Mix well. In a medium bowl, sift together flour, baking powder, and salt. Blend into butter mixture. Stir in oats.
Drop by teaspoons onto ungreased baking sheet. Bake 7-9 minutes. Cool and enjoy!