Author Notes
This is my all-time favorite cookie. The recipe is from my friend David, whose mother adapted this from the Quaker Oats "Vanishing Oatmeal Raisin Cookies" recipe. No raisins, just chocolate and nuts, and replacing some of the butter for vegetable oil. —Amanda Li
Ingredients
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1 3/4 cups
all purpose flour
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1 teaspoon
baking soda
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1/2 teaspoon
kosher salt
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1 1/4 cups
packed brown sugar
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4 ounces
butter, softened (1 stick)
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1/2 cup
vegetable oil
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1/2 cup
granulated sugar
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2
large eggs, room temp
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2 tablespoons
milk, room temp
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2 teaspoons
vanilla extract
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2 1/2 cups
quick or old-fashioned oats
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1/2 cup
semi-sweet chocolate chips
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3/4 cup
dark chocolate chips
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1 cup
sliced almonds or walnuts
Directions
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Preheat oven to 375F
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Combine flour, baking soda, and salt in a small bowl
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Beat brown sugar, butter, oil, and granulated sugar in a large mixing bowl until creamy
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Beat in eggs, milk, and vanilla extract into the butter & sugar mixture
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Gradually beat in flour mixture
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Stir in oats, chocolate chips, and nuts. Mix well
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Use two large spoons to drop dough onto un-greased baking sheets
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Bake for 9-10 minutes for chewy cookies or 12-13 for crisp cookies. Cool on baking sheets for 1 minute and remove to wire racks to cool completely
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Put them in the freezer to last >3 weeks
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