Chocolate Oatmeal Cookie

Give me a chocolate oatmeal cookie and a cold glass of milk and I'm in heaven. This recipe is from Quaker Oats and includes chopped nuts. My nut preference is pecans lightly toasted in the oven.

Chocolate Oatmeal Cookie Recipe

One 8-ounce package cream cheese, softened
8 tablespoons (1 stick) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
2 cups (12 ounces) semi-sweet chocolate chips, melted
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup chopped nuts
Powdered sugar (optional)

In a large sized bowl beat the cream cheese, margarine and sugars until creamy. Add the eggs and vanilla and beat well. Add the melted chocolate and mix well. Add the combined flour and baking soda and mix well. Add oats and nuts and mix well. Cover and chill for at least 1 hour.

Heat oven to 350�F.

Shape the dough into 1-inch balls. Place the balls 3 inches apart on ungreased cookie sheets.

Bake 8 to 10 minutes or until the cookies are almost set. (The centers should still be moist. Do not over bake.) Cool 1 minute on cookie sheets and then remove to a wire cooling rack. Allow the cookies to cool completely.

Sprinkle with powdered sugar, if desired but I like to drizzle with powdered sugar icing. This flavorful, smooth, slightly translucent, shiny glaze is great for decorating sugar cookies or drizzling over other desserts for that matter.

Powdered Sugar Icing For Chocolate Oatmeal Cookie

2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
Food color, if desired

Combine the powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl and mix until the powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency.

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