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Vanishing Chocolate Oatmeal Cookies

By: Sabrina Shaw

"A very sweet tasting cookie. That's how it got its name. Four dozen may seem like a lot, but after one taste, four dozen will seem like one dozen! The original recipe had both white and regular chocolate in it. Kids of all ages will love them. I'm 11 years old. I invented this recipe myself."

Rate/Review | Read Reviews (17)

What to Drink?
	Port
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 dozen

Ingredients

1 cup margarine, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon (optional)
3 cups rolled oats
1 1/2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (180 degrees C).
Beat margarine and sugars until creamy. Add eggs and vanilla: beat well.
Combine flour, baking soda, cinnamon and salt; add to margarine mixture and mix well.
Stir in oats and chocolate morsels. Mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to wire rack. Store in airtight container.