In our house, these cookies don’t last long enough to make it overnight in the cookie jar.
I put them in and by the next morning, the jar is empty.
- 1/2 Cup Butter
- 1/2 Cup Margerine or Crisco or butter substitute (vegetable oil works as well)
- 1 1/2 Cups Sugar
- 2 Tbps molasses
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups rolled oats, ground to flour in the blender
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 12-16 oz chocolate chips
- 1/2 cup shredded coconut (optional but yummy)
Preheat oven to 350 degrees
Cream butter and sugar. Add molasses, eggs, and vanilla. Mix dry ingredients then add to creamed mixture. Add chocolate chips and coconut.
Bake 10-12 minutes.
Makes 4-5 dozen.
I make about 18 cookies and then store the rest of the batter covered in the refrigerator. Then I can pull the mixture out whenever the kids want cookies for dessert and make a pan or two. I have found the batter lasts in the fridge for up to a week or so with no problems.
I shared this recipe with a LinkUp at A Net In Time, so you can hop over and read some other great recipes… I know there is a great one for Lemon Loaf!