Sheryl's Signature Recipe!

Freshly Ground Whole Wheat Oatmeal Chocolate Chip Cookies

This is a double batch. Eat some then freeze the rest.

2 cups butter
3 1/2 cups sugar
2 TBSP molasses
4 eggs
4 tablespoons hot water
2 teaspoons vanilla (I like the Mexican Vanilla)
1 teaspoon salt (I use Gourmet sea salt)
2 teaspoons baking soda
2 tablespoons Kitchen Specialties Dough Enhancer (Use only if you use whole wheat flour)
5 cups whole wheat flour (I like freshly ground but use whatever you like)
6 - 9 cups oats (fast cooking – use lots of oats – it’s good for you and tastes great.)

Optional Items: 1 12 oz. package semi-sweet chocolate chips, 12 oz. package of walnuts, dates, coconut, raisins, craisins, butterscotch chips, peanut butter chips, peanut butter and chocolate chips together, etc.
Create your own great Oatmeal Cookie by adding ANY of these extra ingredients

Combine and blend butter, sugar, molasses, eggs, hot water, and vanilla together in one bowl. In a separate bowl mix all the dry ingredients together: salt, soda, dough enhancer and flour. Combine the butter/sugar mixture with the dry ingredients. Add oats and any other optional ingredients like Chocolate Chips, etc. and blend again.

Spread the dough evenly onto two or three large cookie sheets. Preheat oven, bake at 350 degrees for approx. 15 - 20 minutes. Cut into bars when cooled.

Note: Store in Zip Lock Sandwich Bags. This recipe makes a large batch so freeze them and grab a bag when you don’t have much time to eat.