Choc-Oat-Chip Cookies.

Masha' Allah, Baby Professor has put his little foot down, and will no longer eat oatmeal, of any variety. With a full, but open jar of oats around I thought I'll just make cookies out of it, mentally thinking, Raisin. Bringing up a bag of Chocolate chips to make another batch of Sister Jennier's Chocoalte Pudding, I saw a recipe on the back of the bag for Choc-Oat-Chip Cookies, and I thought, sounds good. We deviate from the original recipe a little when we make regular Chocolate Chip cookies, and we did the same with these. They turned out amazing, Masha' Allah and we wanted to share the recipe with everyone. Enjoy!

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Choc-Oat-Chip Cookies

1 3/4 Cups All-Purpose Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 1/4 Cups Packed Brown Sugar

1/2 Cup Country Crock Margarine

1/2 Cup Crisco Shortening

1/2 Cup Granulated Sugar

2 Large Eggs

2 Tablespoons Milk

2 Teaspoons Vanilla Extract

2 1/2 Cups Quaker Oats

1 Bag Nestle Semi Sweet Chocolate Chips

1. Preheat oven to 375 (we didn't do this till the cookies were mixed)
2. Combine flour, baking soda and salt in small bowl. 
3. Beat in eggs, milk and vanilla extract until creamy.
4. Gradually beat in flour mixture. 
5. Stir in oats and morsels.
6. Drop by rounded tablespoon onto ungreased baking sheets
7. Bake for 9 to 10 minutes for chewy (we did the chewy)
8. Bake for 12-13 for crispy
9. Cool on baking sheets for one minute, then transfer to cooling rack or storage container.