Vanishing Oatmeal Chocolate Chip Cookies

This is the recipe on the inside of the cover of the Quaker Oats Oatmeal box.  One of my friends made them for my cookie exchange.  They were the only cookies my son would eat, including the ones I made.  He wouldn't even try mine.  Nice.  I decided to give these a try.  She simply replaced the raisins with chocolate chips and voila!  I ran the oatmeal through my food processor to break it down a little bit.

Vanishing Oatmeal Chocolate Chip Cookies

Ingredients:

1/2 cup (1 stick) and 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup chocolate chips

Directions:

1.  Heat oven to 350 degrees F.  In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

2.  Add eggs and vanilla; beat well.

3.  Add combined flour, baking soda, cinnamon and salt; mix well.

4.  Add oats and chocolate chips; mix well.

5.  Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

6.   Bake 8 to 10 minutes or until light golden brown.  Cool 1 minute on cookie sheets; remove to wire rack.  Cool completely.  Store tightly covered.

Makes about 4 dozen cookies.

Bar Cookies:  Bake 30 to 35 minutes in ungreased 13 x 9-inch metal baking pan.

Enjoy!

The Creative Cook

Chicken Tetrazzini with Prosciutto and Peas

I made this Chicken Tetrazzini tonight for dinner.  I split the difference and put mushrooms into half and peas into the other half to satisfy my family's food likes and dislikes (including my own).


Chicken Tetrazzini with Prosciutto and Peas

Ingredients:

3 ounces finely chopped prosciutto
2 teaspoons vegetable oil
1 (6 or 7 oz.) package vermicelli pasta
1/2 cup butter
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
2 tablespoons chicken bouillon granules or paste
1/2 teaspoon pepper
2 cups freshly grated Parmesan cheese
4 cups diced cooked chicken
1 (4.5 oz.) jar sliced mushrooms, drained
1 cup frozen baby peas, thawed
1/2 cup slivered almonds (optional)

Preparation:

1.  Saute prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.

2.  Preheat oven to 350 degrees F. Prepare pasta according to package directions.

3.  Melt butter in dutch oven over low heat; whisk in flour until smooth.  Cook 1 minute, whisking constantly.  Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly.  Whisk in bouillon, pepper and 1 cup Parmesan cheese.

4.  Remove from heat; stir in diced cooked chicken, sliced mushrooms, peas, crispy prosciutto, and hot cooked pasta.

5.  Spoon mixture into a lightly greased 13 x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.

6.  Bake at 350 degrees F. for 35 minutes or until bubbly.

Enjoy!

The Creative Cook