These cookies are great if you want to give someone a special gift for any occasion. You can make them regular size as well. I like using whole wheat flour so they are healthier and more filling when you eat them.
1 cup margarine or butter
1 1/2 cups brown sugar (firmly packed)
1 teaspoon vanilla
3/4 cups whole wheat flour and 3/4 cups all-purpose white flour
2 1/3 cups rolled oats (regular or quick-cooking)
2 teaspoon soda
1 teaspoon salt
12 ounces package of semi-sweet chocolate or butterscotch chips
1 1/2 cups chopped walnuts
Directions for regular cookies:
Cream together margarine or butter and brown sugar. Beat in eggs and vanilla. Add flour, rolled oats, soda and salt. Mix until well blended. Stir in, by hand, chocolate or butterscotch chips and chopped nuts. Roll into balls and flatten with a glass dipped in sugar. Bake at 350 degrees about 10-15 minutes or until edges brown lightly. Cool on pans about 5 minutes, then transfer to racks to cool thoroughly.
Directions for oversized cookies:
Choose baking pans at least 2″ shorter and narrower than your oven. Two cookies will fit on a 12″ x 15″ pan, three on a 14 X 17″ pan. To bake two pans at a time, place them in the top and bottom thirds of the oven, staggering the pans slightly. In smaller ovens you may need to switch pan positions halfway through baking to insure even browning.
To shape cookies, spoon dough into a 1/2 cup measure (I use 1/3 cup and they seem plenty big). Level off dough and turn out onto a greased cookie sheet, spacing cookies at least 6″ apart and 2 1/2″ from pan edge. Lightly grease the bottom of a pie pan, dip into sugar, and use to flatten each cookie into a 5 1/2 circle (if you’re using 1/2 cup of dough). If necessary even out the thickness with your fingers.Bake at 350 degrees about 10 minutes or until edges brown lightly. Cool on pans about 5 minutes, then transfer to racks to cool thoroughly.
To seal cookies in plastic:
Line a cookie sheet with paper towels and put in a 325 degree oven. Wrap each cookie firmly in an 11 1/2″ by 15″ piece of heavy, clear plastic wrap (Saran wrap). Without removing pan from oven, place cookies slightly apart on the lined pan and heat for about 2 minutes or just until plastic shrinks tightly over cookie. remove and cool. Store at room temperature for up to 2 weeks. Freeze for longer storage.
Oatmeal Raisin Cookies:
Follow recipe for Oatmeal Chocolate-Chip cookies, except add 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg. Omit chocolate chips and add 1 1/2 cups raisins.