Recipe: Chocolate Chip Cookies

Warning: This recipe makes a whole bunch, so you may want to half it. But if your family is like mine, they'll eat a ton, so go for it!

If you get tired of baking half way through, the dough freezes beautifully. Just glob it onto a rectangle of foil, shape the dough into a snake (about the width of a boa constrictor), wrap the foil around it, label with cooking instructions and pop it in the freezer. The next time someone asks for cookies just unwrap, slice, and bake!

Here you go:

Cream these ingredients together: (I used my Bosch mixer because I have no upper body strength)

4 cups white sugar

2 cups brown sugar 4 cups margarine (or butter, my best friend) 4 eggs

4 tsp. vanilla

Mix the following in a huge (and I mean HUGE) bowl: (I ended up using my hands to mix everything. That's kind of more fun than using a spoon anyway)

6 cups oats

6 cups flower 4 tsp. baking powder 4 tsp. baking soda 2 tsp. salt

Stir both mixtures together. (By this time I was huffing and puffing trying to stir. So I resorted to using my hands again, which worked a lot better than a mixing spoon.) 

Add either 2 cups cho. chips or coconut (Susan S. mixes both) (I added 3 cups of chocolate chips, figuring you can never have too much chocolate.) Again, I mixed this with my hands since I hadn't exercised that morning and counted this as my workout. Also, I got to lick my fingers afterward. And yes, I washed my hands when I was done!

Bake at 350 for 12 min. or until golden brown. I like to pull my cookies out a little before their cooking time is up and let them cool on the cookie sheet for about five minutes before transferring them to a cooling rack. But if you like your cookies crisper, let them cook the entire time and transfer them to a cooling rack immediately.

Bon appétit!