Oatmeal Chocolate Chip 2

This cookie is a more cakey version of my original oatmeal chocolate chip and is great for people who like a little bit of chewiness from oats but do not want it to overwhelm the cookie. If you do like your cookies more hearty, it's easy to add more oats to this recipe (no need to subtract flour if adding only 1/4-1/2 cup more oats). I didn't want too much chocolate, which is why I went with the mini chocolate chips to provide a good oat/chocolate/cookie ratio.

 

Ingredients

1 cup all-purpose flour

3/4 cup rolled oats

1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine, softened
1/4 cup granulated sugar
3/8 cup packed brown sugar
1 egg

1/2 cup mini chocolate chips

Instructions
Preheat oven to 350 degrees F.
Combine flour, oats, baking soda and salt in small bowl. Set aside. Beat butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Add the egg and beat well. Gradually beat in flour/oat mixture. Stir in mini chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 12 minutes or until golden brown. 

Yields 18 cookies.