Claudine’s ChocOatChip Cookies

Claudine photographed our wedding.  She’s also a fantastic recipe writer.  Here is her fabulous ChocOatChip cookie recipe.  Yum!

Claudine’s ChocOatChip Cookies


2 1/2 sticks of margarine
1 teaspoon baking soda
1 teaspoon salt (optional)
4 teaspoons REAL vanilla extract
1 cup firmly packed light brown sugar
2 eggs or Eggbeater equivalent
1 1/2 cups firmly packed all-purpose flour (unsifted)
8-10 ounces of semi-sweet chocolate morsels and/or 8-10 ounces raisins
3 cups oats (NOT “Quick” Oats)

For variety, add any or all of the following:
walnuts, almonds, almond extract, cinnamon, nutmeg

Kitchen Items:

a large, microwaveable mixing bowl
measuring cups and spoons
a wooden spoon
cookie tins
an oven


1. Place an oven shelf in the middle of the oven, halfway from both the oven
floor and the oven ceiling.

2. Pre-heat the oven to 350 degrees Fahrenheit.

3. Place margarine in the mixing bowl and microwave it – on defrost or on
low – until it softens and stirs easily. If the margarine liquefies, the
cookies will be a little flatter. If you have a cat, move it out of the way.

4. Add baking soda, salt, vanilla, brown sugar, and eggs and stir until the
sugar dissolves.

5. Continue to stir while gradually adding flour, oats, and raisins and/or
chocolate morsels, etc. Again, move the cat.

6. Shape the dough into small balls, 1 – 1 1/2 inches in diameter.

7. Place cookies-to-be on an ungreased, non-stick cookie sheet. Leave at
least 2 inches between cookies. Temporarily banish all cats from the

8. Bake the cookies for 7 – 10 minutes, until the edges just start to turn
My oven takes about 9 minutes. Don’t overbake.

Recipe doubles well. Bon Appetite!


~ by rebeccaclaire on November 24, 2008.

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