Oatmeal Chocolate Chip Cookies, with a Twist


As promised, here is one more in my “series” of mayonnaise-based baked goods. This is an adaptation of the oatmeal cookie recipe I found long ago in a very old church cookbook from my mother. That recipe, using raisins instead of chocolate chips, is here:  http://frugalfastfun.blogspot.com/2014/05/old-fashioned-oatmeal-raisin-cookies.html

As with the Double Chocolate cookies I entered here earlier, these are a little more cake-like than some oatmeal cookies, but they have been well-received even by those professing to like chewier cookies.

Oatmeal Chocolate Chip Cookies

1 1/2 c brown sugar, packed

1/2 c butter, softened
1/2 c real mayonnaise
2 eggs
2 t vanilla
3 c flour
2 t cinnamon
1/2 t nutmeg
1/4 t ground ginger
2 t baking powder 
2 ½ c quick (not instant) or rolled oats
1 ½ c chocolate or butterscotch chips—or mixed half and half
1. Combine the butter, mayonnaise, and brown sugar and cream until well blended. Stir in the eggs and vanilla and continue beating until light and fluffy.
2. Sift together the flour, baking powder, and spices, and gradually add to the sugar and butter mixture.

3. When well blended, stir in the chips and mix thoroughly.

4.  Add the oatmeal, a cup at a time, making sure the batter is evenly mixed.
5. These cookies are a “semi-drop” cookie. Using a spoon, scoop up about two tablespoons full of dough–about the size of a golf ball. Drop the balls of dough onto a greased baking sheet and use your fingers to flatten and shape the dough to a cookie about 2 inches across. Allow a small amount of space between the cookies as they will expand a little in the oven.
6.  Bake at 350 degrees about 9 to 11 minutes. Makes about 4 dozen.

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