15 Servings
25 Minutes
Allergens
These cookies are the talk of the Small Wonders Bake Sale each year. On one year, the Sale sold out of all items before the end of the event. People were coming in and there was nothing to buy! Aviva generously offered to provide IOU’s that would entitle the bearer to a fresh batch of these cookies any time they wished! They couldn’t have been happier!
Yields 42 cookies.
In mixer, cream margarine, egg, sugars and vanilla. In separate bowl, combine dry ingredients.
Add dry ingredients to wet ingredients and combine well. Add oats and chips.
Drop heaping tablespoon size lumps onto sprayed cookie sheets.
Bake for 12 minutes at 375 degrees Fahrenheit.
A hit with the kids I swapped marge with oil, came out AMAZING
kids love them – thanks so much
Great feedback. Thanks!
Yum! I was bored of my regular oatmeal cookie recipe, so I searched for a new one. This one caught my eye since, incredibly, it calls for quick oats and not rolled oats – like most recipes do! Regular oats are very tough here in Israel, so I prefer using quick oats in baking.
Of course I had to substitute the flour with 1/2 c of whole wheat flour, 1/4 c. bran, and 1/4 c. ground flaxseeds (gotta get some good nutrients in there if I want to feel good about giving these to my kids for breakfast!:))
I also subbed coconut oil for the margarine, and added some water at the end, since the batter was too dry (probably due to the bran and flaxseed).
The results were chewy, fragrant and oh-so-delicious cookies!
Thanks!
Thanks Sarah!