I don’t know why I’ve never shared this recipe before now.  It is the best cookie recipe I’ve ever found, because you can make the basic dough and then add all kinds of delicious variations.   I use it all the time.  I make these cookies at least twice a month, keeping that cookie jar full for Dennis and the grandkids.

Today when I made them, I couldn’t find the big bag of chocolate chips.  We packed up the pantry cabinets last weekend, and I couldn’t find the right box that held the bag of chocolate chips.  (I found them after Dennis got home from work, but it was too late.)  I had about 1/3 cup of semi-sweet chips, some white chocolate chips, and some peanut butter chips in a storage jar out in the laundry room/pantry, so I combined those, and boy, these cookies were really good!  The grandkids noticed the difference right away, but they liked them.  I think they ate three apiece.  At least they are getting fiber with their cookies!  Hee-hee.  Nana sneaks in some fiber, and they don’t even know it.

Most of the time when you say oatmeal cookies, people make a face.  Oatmeal cookies are often thick and doughy, or thick and dry.  These aren’t.  These are thin and soft and delicious when they are warm, then cool to crisp and equally delicious.  I have found that the texture is better, thinner and yummier, when I use old-fashioned rolled oats rather than quick oats.  And all the variations below are equally good.  This is a basic recipe you can add all kinds of different things to and have fun with.

Chocolate Chip Oatmeal Cookies

1¼ cups softened butter (2 ½ sticks)

¾ cup packed brown sugar

½ cup granulated sugar

1 egg

1 teaspoon vanilla

1½ cups flour (I often use whole wheat pastry flour)

1 tsp. baking soda

1 tsp. salt

3 cups old-fashioned rolled oats

1 ½ cups chocolate chips

Heat oven to 375 degrees. Beat butter and sugars until fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt, mix into butter/sugar mixture. Stir in oats; stir in chocolate chips.

Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10 min. or until lightly browned. Cool 1 min. on cookie sheet; remove to wire rack. Store tightly covered. Yield: about 4 doz.

Variations:

• Use half white chocolate chips and half semi-sweet chips for black and white chocolate chip cookies
• Add 1 cup chopped walnuts, almonds, or pecans for chocolate and nut cookies
• Use all white chocolate chips and add 1 cup chopped pistachios (these taste like Trader Joe’s)
• Use half peanut butter chips and half chocolate chips, can add 1 cup chopped roasted peanuts
• Use milk chocolate chips for sweeter chocolate taste

For Oatmeal Raisin Spice Cookies:

Make dough as above, except add to dry ingredients:

1 tsp. cinnamon

¼ tsp. nutmeg

Substitute 1 ½ cups raisins for chocolate chips. Bake, cool, and store as above.