RECIPE: Guittard Chocolate-Oatmeal Chippers 350 F oven

Yield: 4 1/2 dozen 2-inch cookies

   2     cups Guittard Semi-sweet chocolate chips (12 oz)
 3/4     cup  unsifted
 3/4     tsp  baking soda
 1/4     tsp  salt
1 1/4    cups quick cooking rolled oats
 1/4     cup  vegetable oil
 1/4     cup  firmly packed brown sugar
   2          large eggs
   2     TB   milk
   1     tsp  vanilla
   1     cup  Guittard Choc-Au-Lait Vanilla Milk Chips

Preheat oven to 350 F. Lightly grease cookie sheets. Melt semi-
sweet chips in top of double boiler over low heat, stirring
constantly until smooth. Set aside to cool.

In medium bowl, combine flour, baking soda, salt and oats; set
aside.

In large bowl of mixer, blend oil, brown sugar, eggs, milk and
vanilla until smooth. Blend in melted chocolate, stopping to
scrape sides and bottom of bowl as needed. Gradually add dry
ingredients until combined. Stir in walnuts and vanilla milk
chips.

Form well rounded teaspoonfuls into balls and place 2 inches
apart on cookie sheet. Bake 7 9 minutes; centers of cookies will
still be soft but will harden as they cool. Let stand 3 minutes
before removing to cooling racks.

[Got this off of a bag of Guittard chocolate chips.  Haven't
tried it yet.]

January 1993

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
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