Snickerdoodles

1 cup butter, softened

2 cups packed brown sugar

1 teaspoon baking soda

2 eggs

2 teaspoons vanilla

2 ½ cups flour

 

3 cups quick cooking rolled oats1 ½ cups semisweet chocolate chips

1 14 oz can sweetened condensed milk

½ cup chopped walnuts or pecans

2 teaspoons vanilla

 

1.   Cream margarine, shortening, sugar, and eggs thoroughly.

2.   In a separate bowl, combine all dry ingredients except the 2 tablespoons sugar and 2 teaspoons cinnamon listed last.

3.   Mix the dry ingredients into the creamed mixture.

4.  Refrigerate the dough for at least 15 minutes (this makes it easier to handle). While the dough chills, stir the 2 tablespoons of sugar and the 2 teaspoons of cinnamon together in a bowl.

5.   When ready, preheat the oven to 375 degrees.

6.   Form the dough into balls the size of small walnuts. Roll the dough balls in the sugar/cinnamon mixture. Place 2 inches apart on an ungreased baking sheet.

7.   Bake for 8 minutes, rotating the cookie sheet in the oven at the halfway point. Note: You will want to watch the cookies carefully; the ideal (at least in this house) is chewy-but-not-raw, which means that they're ready when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks).

8.   Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool.

Makes about 6 dozen cookies. 

Note: You can mix this dough ahead of time and keep in the refrigerator for up to a week to have ready to bake whenever you’d like.

“Holli-Doodles”—Substitute red or green colored sugar for cinnamon sugar to roll cookies in.