I think it's been quite some time since I've posted a cookie recipe. I've been meaning to catch up on my baking, but between being sick and being on vacation, time slipped away. But here is such an easy cookie recipe - and it's really yummy, too!
I didn't always like oatmeal cookies growing up. I take that back - I hated oatmeal cookies. It seemed as though every time I ate an oatmeal cookie, I would find a raisin in it. We all know how much I despise raisins. I blame my mom, not only did she make me eat prunes as a little girl, but I was made to drink prune juice, too! I think that if my brother had never spilled the beans that raisins were really little prunes I may be fine today and wouldn't need therapy. But, alas, I do know this little bit of information, and therefore, I hate raisins! Anyways, back to this cookie - which doesn't have raisins in it, thank goodness!
This cookie is a cookie I can appreciate. It's got crispy edges, but so soft and chewy in the middle. And it's so thin too! Like so thin you could slide it under a closed door. Trust me, I tried it. Don't believe me?? You calling me a liar??
Did I mention that these cookies are hard to stay out of? I think I fool myself into believing that they are super duper healthy because they have oats in them. But really, who cares, right? I mean if you're eating cookies, chances are none of us are thinking about calories. We're all just thinking YUM! So if you're in a cookie rut and you need and want to try a different kind of oatmeal cookie, this here is your man, or woman. *sigh* I need help in the humor department. Oh well! Make these and they will bring a smile to your face even if my corny comments don't! :)
Source: Betty Crocker's Cookbook Bridal Edition
1 1/2 cup sugar
1 cup butter or margarine, softened
1/4 cup milk
1 large egg
2 2/3 cup old fashioned oats
1 cup all-purpose flour
1/2 cup baking cocoa
1/2 tsp baking soda
1/2 tsp salt
Heat oven to 350 degrees.
Beat sugar, butter, milk and egg in a large bowl with electric mixer on medium speed, or with a spoon. Stir in remaining ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet.
Bake 10-12 minutes or until almost no indention remains when touched in the center. Cool 1-2 minutes; remove from cookie sheet and onto wire rack.