These are the cookies that my family has made for many years. My grandmother made them, my mom makes them, and now I make them too. The oatmeal and the almond extract make them special. Rarely have I eaten chocolate chip cookies as good as these.

Cream:

1 cup margarine (butter leave the cookies with thin, often overcooked edges.)

Add gradually:

¾ cup brown sugar

When mixed add:

1 large egg

1 teaspoon vanilla extract

1 teaspoon (scant) almond extract

1 teaspoon hot water

Sift together then gradually mix in:

1 ½ cups flour

1 teaspoon baking soda

1 teaspoon salt

By hand stir in:

1 ½ scant cups of quick cooking (not instant) oatmeal.

1 - 12 ounce bag of bittersweet chocolate chips.

Spoon blobs onto an ungreased cookie sheet and bake 8-10 minutes at 350 degrees Farenheit.

One trick to getting them cooked evenly top and bottom is to cook them for half the time on the bottom shelf. Then transfer the tray to the top shelf and put a new tray on the bottom shelf. Just keep repeating this pattern.

Updated Wednesday, January 30, 2008 at 10:27:02 PM by Gretchen Himes - himesgretchen@fhda.edu
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