Cooking Instructions

• Heat oven to 375°F.
• In a large bowl, beat margarine and sugars with electric mixer until creamy.
• Add eggs, milk and vanilla; beat well.
• Add combined flour, baking soda and salt; mix well.
• Stir in oats, chocolate chips and nuts; mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
• Cool 1 minute on cookie sheets; remove to wire rack.
• Cool completely.
• Store tightly covered.

Serving Tips:

Fall Fest Pumpkin Pops: Prepare cookie dough as directed above. Drop by 1/4 measuring cupfuls about 4 inches apart onto cookie sheets. Insert wooden stick into side of dough. Using bottom of glass dipped in sugar, flatten to 2-1/2-inch diameter. Pinch off a small amount of dough to make a pumpkin stem. Bake at 350° F* 13 to 15 minutes or until light golden brown. Transfer to cooling racks; cool completely. Decorate cooled cookies with orange and green frosting. ABOUT 2 DOZEN *Note decreased oven temperature.

Class Field Trip "Candy Bars": Prepare cookie dough as directed, substituting 1 cup chocolate-covered toffee baking pieces or candy-coated chocolate pieces for 1 cup of the semi-sweet chocolate chips. Spread dough onto bottom of 13 x 9-inch metal baking pan. Bake 30 to 35 minutes or until golden brown; cool completely. If desired, drizzle with melted chocolate; cut into bars. 36 BARS

A GREAT Report Card Smile Cookies: Bake and cool cookies as directed.