Soft, chewy oatmeal cookie



Kathleen Dibiase from Cranbury, N.J., was looking for a recipe for a soft chocolate chip and oatmeal cookie. Mary Ann McKoon of Mount Airy sent in a recipe that was given to her by a friend. She says that her daughters love these cookies. In her recipe, either chocolate or butterscotch chips can be used. I tested the recipe using chocolate chips, since that was what the reader was looking for. I used unsalted butter for the shortening. I'm a big believer in butter, particularly in baking. As expected, the cookies were delicious, soft and chewy, both right out of the oven and after they had cooled. My son's Little League team and their parents gobbled them up.


Pauline Heminger from Louisville, Ohio, is looking for a gingerbread recipe. The one she had and lost used sour cream and had sugar sprinkled on the top before baking.

Don Johnson of Rising Sun is hoping someone will have the recipe for Polack Johnny's "The Works" sauce.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Oatmeal Chocolate Chip Cookies

Makes 48 to 60 cookies

1 3/4 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 cup shortening

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

1 teaspoon hot water

2 cups rolled oats

1 cup chopped nuts

1 12-ounce package chocolate or butterscotch chips

Preheat oven to 365 degrees. In a small bowl, combine flour, salt and baking soda. Set aside. Cream shortening with brown and white sugars; add eggs, one at a time, then water. Add flour mixture and mix until the batter is smooth. Fold in oatmeal, nuts and chocolate or butterscotch chips. Drop by rounded tablespoons onto ungreased cookie sheet.

Bake for 10 to 12 minutes.

Per serving: 123 calories, 2 grams protein, 7 grams fat, 2 grams saturated fat, 14 grams carbohydrates, 1 gram fiber, 8 milligrams cholesterol, 68 milligrams sodium.

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