Dude, Where’s My Cookie?

DEAR SOS: I am a transplanted Californian from West Covina, living in Connecticut for 14 years. I had a 1987 Culinary SOS recipe from the Scripps Clinic in La Jolla for chewy oatmeal cookies, which have been the most requested cookie that I make. I moved last summer and the recipe has disappeared. I would love for you to reprint it.

TERRY WALDEN

Bridgeport, Conn.

DEAR TERRY: Here’s your recipe, updated slightly by our Test Kitchen.

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Scripps’ Chocolate Chip-Oatmeal Cookies

Active Work Time: 15 minutes

Total Preparation Time: 45 minutes plus 1 hour chilling

3/4 cup (1 1/2 sticks) margarine

1 cup brown sugar, packed

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups oatmeal

3/4 cup plus 2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup chocolate chips

Beat together the margarine and brown and granulated sugars until creamy. Beat in the egg. Add the vanilla.

In another bowl, combine the oatmeal, flour, salt, baking soda and chocolate chips. Add to the margarine mixture in batches until blended. Cover the dough and refrigerate 1 hour.

Heat the oven to 350 degrees. Grease a baking sheet.

Use a small ice cream scoop to place about 1/4 cup of dough per cookie onto the baking sheet, spacing about 3 to 4 inches apart. Bake the cookies until golden and the centers are set, 18 minutes. Remove to a wire rack to cool.

18 cookies. Each cookie: 212 calories; 199 mg sodium; 12 mg cholesterol; 10 grams fat; 2 grams saturated fat; 30 grams carbohydrates; 3 grams protein; 1.65 grams fiber.