Sometimes you want a chocolate chip cookie. Other times you want an oatmeal cookie. Why not have both at the same time? While this delicious recipe isn’t included in the Rosie’s Riveting Recipes historic cookbook, it’s nonetheless easy to prepare, and delicious.
By the way, I use almond extract instead of vanilla, and it really gives the cookies some extra zing.
Chocolate Chip Oatmeal Cookies
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract*
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick oats
- 1 cup chopped walnuts (optional)
- 1 cup semisweet chocolate chips
Preheat oven to 350F.
Cream together butter, brown sugar and white sugar in a large mixing bowl until smooth. Beat in eggs. Add vanilla and stir. Combine flour, baking soda and salt in a separate bowl and blend into butter mixture a little at a time. Mix in the quick oats and fold in the walnuts, (if desired), and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets covered with parchment paper. Bake for approximately 12 minutes. Allow cookies to cool for about 3 minutes before transferring to a cooling rack.
*Almond extract may also be used.
Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.