OATMEAL CHOCOLATE CHIP COOKIES

Ingredients:

1-3/4	cups	MAGNOLIA ALL PURPOSE FLOUR
1/2	tsp	baking soda
1/2	tsp	cinnamon powder
tsp	1/2	iodized fine salt
1	tsp	nutmeg
1 (225 g)	bar	MAGNOLIA GOLD BUTTER UNSALTED
3/4	cup	white sugar
3/4	cup	brown sugar
2	pc	MAGNOLIA BROWN EGGS
1	tsp	vanilla extract
2	cup	rolled oats
1-2/3	cups	local milk chocolate candies, chopped

Procedure:

Preheat oven to 350°F.
Combine flour, baking soda, cinnamon powder, salt and nutmeg. Set aside.
Cream butter with sugar until light and fluffy. Add eggs one a time then add vanilla. Add flour mixture. Stir in rolled oats and chocolate candies. Mix until well blended.
Drop in teaspoonfuls on an ungreased cookie sheet. Bake for 8 to 10 minutes. As an option, dip half of each cookie in melted bittersweet chocolate.

Makes 36 pieces.

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