These cookies have always been a very big hit. Originally a vegan recipe, I modified by substituting margerine with butter and vegan chips with regular chocolate chips. The recipe can be made either way. I have also tried adding more oatmeal which provides a drier cookie. In the original recipe the cookies don't have much of an oatmeal flavor, so if this is what you are looking for definitly add the extra oats. The recipe can be fooled around with in many ways, the cookies are just as delicious with the addition or substitution of raisins, dried cranberries, or other nuts. I love to add extra chocolate chips. Enjoy!
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2 teaspoon vanilla
2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1-2 teaspoon cinnamon
1/2 cup oatmeal
1 cup pecans (or nuts of choice)
1 1/2 cup chocolate chips
Directions:Preheat oven to 365. Beat butter, sugars, and vanilla until nice and creamy. Mix flour, baking soda, salt, cinnamon and oatmeal in a separate bowl. Slowly add to butter mixture. If mixture is too dry, add some milk. Stir in the pecans and chocolate chips. Spoon onto lightly oiled cookie sheets, keeping each cookie about 3 apart. Bake for 7-12 minutes, or until lightly golden. Let cool on sheets for 2 minutes, then transfer to cooling rack or counter top.
Serves: 3 dozen Preparation time: 20 minutes
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