Oatmeal Chocolate Chip Cookies

I got this recipe from a friend of mine at church and she got it from a friend of hers. It is soooooo worth passing along that I am giving you my version of it here. Im not a big fan of Oatmeal chocolate chip cookies...usually they are too thin or too crispy for my liking. However, these are amazing. I could eat 100 of them and after I figured out how good they were, I made them like 6 times in one week! The dough is another story...Ive been tempted to make it just so I could eat the dough.

I know I haven't been very good with this recipe blog but lets face it....my repertoire is pretty lame. We eat the same things every week and usually it doesn't even require a recipe. So occasionally when I find a good recipe, then I will post it here.

Big Oatmeal Cookies
adapted from Our Scoop

CREAM TOGETHER
1/2 cup Margarine
1/2 cup Butter (I used another 1/2 cup of margarine instead of butter)
1 cup Brown Sugar
1 cup White Sugar

In a separate bowl mix:

2 eggs
2 tsp Vanilla

Tip: Mixing Vanilla and Eggs together in a separate bowl will bring
out the Vanilla flavor more in the cookie.
Add Eggs and Vanilla to the Sugar/Butter mix.


In a separate bowl mix:

2 cups Oats
2 1/2 cups Flour
1 tsp Salt
2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 Bag of Butterscotch Chips (the original recipe calls for semi-sweet here)
1/2 Bag of Milk Chocolate Chips


Mix all together

Use 1/4 cup of cookie dough for one cookie: This makes Ginormous cookies....I scaled it down a bit and only used about 1/8 cup.


Bake @ 350

13-14 min. Not too long or they get too crispy

Let cool on pan for 2-3 min.

Makes about 24 cookies or double if you reduce the scoop size!

Oreo Cookies.....

I got this recipe from a girl that I worked with years ago....cant remember her name. They are sinfully good and I bet you can't eat just one!

Oreo Cookie

1 box Devils Food cake mix
2 eggs
3/4 shortening

~ mix these ingredients together. Dough will be pretty thick. Roll into quarter sized balls (or bigger if you want a bigger cookie) Place on ungreased cookie sheet and bake for 8-10 minutes on 350 degrees. I personally dont cook mine longer than 8 minutes because I prefer a soft and chewy cookie.

Filling

1 lb box of powdered sugar
1 8oz block of cream cheese (softened)
1 cup of butter (yes, that means 2 whole sticks!)
1 tsp vanilla

~cream butter and cream cheese together first. Add powdered sugar and mix well. Add vanilla.

TIPS:

It is best to chill the frosting first before spreading but if you dont have time, then definitely you will need to chill the cookies after otherwise the filling will ooze out and make a huge mess! I always just keep them in the fridge until ready to serve.