A few months back, I went on a healthy kick and picked up two large containers of oatmeal. I quickly realized oatmeal just isn’t the same without a mountain of sugar, which kind of defeats the purpose of a healthy breakfast. After choking down a container I decided to put the second to better use and make oatmeal cookies. I’m not a big fan of raisins, hence the chocolate chips. This recipe would also be good with M&Ms or macadamia nuts and yes, even raisins. The result is a delicious cookie that stays chewy and moist for days. This recipe makes about 4 dozen.

Ingredients

• 1/2 pound (2 sticks) margarine or butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt (optional)
• 3 cups oats, uncooked
• 1 cup chocolate chips

Heat oven to 350 degrees.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and chocolate chips; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.