Super Moist Oatmeal Cookies

image taken from thimbleanna website

Saturday was a mostly grey, drizzley kind of early autumn day.

When it wasn't lightly raining, the skies were clear but still grey with big, dark clouds hovering.

I decided since my housework was done early, to bake a batch of one of our very favorite kind of cookies.  My Aunt Helen's Oatmeal Cookies minus the raisins.  My youngest daughter loves chocolate chips in hers so that's what I did.......I even snitched a couple!!

Here's the recipe.....I have "tweaked" it a tad bit from my aunt's original recipe.  I will put the original item in parentheses.  As with all of my recipes, you have permission to copy this post.

OATMEAL COOKIES

(original recipe from my Aunt Helen H)

3/4 c. margarine, softened in microwave for 25 seconds

(original recipe calls for butter)

(I use Imperial Margarine which in my opinion is the best for baking)

1 1/4 c. brown sugar

1 egg

1/3 c. low-fat (skim) milk

(original recipe calls for regular milk)

1 1/2 tsp vanilla

3 c. oats

1 c. white whole wheat flour

(original recipe calls for regular white flour)

1/2 tsp baking soda

dash of salt

(original recipe calls for 1/2 tsp salt...most cookie recipes only need a dash!!.....this is one of them!)

1/2 tsp cinnamon

(original recipe calls for 1/4 tsp....we like a bit more in our cookies!)

1 c. semi-sweet chocolate chips

(original recipe calls for raisins and/or nuts)

• In a large bowl, thoroughly mix the first 5 ingredients.
• Stir in the oats, mixing well.
• Stir in the flour, soda, a dash of salt and the cinnamon.  Mix well but do not overstir.
• Add in the chocolate chips.  Mix well.
• Drop by spoonfuls onto a lightly sprayed baking sheet and bake in oven set for 375 (350 for dark nonstick cookie sheets). Bake for 11 minutes.
• Remove from baking sheet immediately and place on waxed paper til cooled.
• Store in an air-tight container or freeze in ziplock baggies.

ENJOY!!!