2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup margarine
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 cups rolled oats
1 cup semisweet chocolate chips
1 cup milk

Preheat oven to 175 degrees C

Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the margarine, brown sugar and white sugar. Stir in the eggs and vanilla. Add the sifted ingredients, and mix well. Then stir in the rolled oats, chocolate chips and milk.

Drop dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until cookies are golden brown. Cool on baking sheets or remove to cool on wire racks.

1 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
4 ounces milk chocolate, grated
1 1/2 cups chopped walnuts

1. Preheat oven to 190 degrees C

2. Cream together butter and sugars. Add eggs one at a time and mix well after each. Add the vanilla and mix well. Measure oatmeal into a blender or food processor, and then blend to a fine powder.

3. In a separate bowl, mix together flour, oatmeal, salt, baking powder and baking soda.

4. Stir dry ingredients into creamed butter and sugar.

5. Add chocolate chips, grated chocolate and nuts.

6. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 - 8 minutes.

1 cup butter
1/2 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

1. Cream butter, sugar, and vanilla. Then stir in eggs. Put flour on top of the mixture and add soda and salt, mix a little, then mix together with rest of ingredients. Add chocolate chips and mix again.

2. Drop by spoonful on cookie sheet. Bake at 190 degrees C for about 10 minutes.

3. You can also roll then into small balls and then flatten them out, but to prevent sticking grease your hands. You can also substitute the chocolate chips for M & M's candies or peanut butter chips.

1 cup margarine
1 cup peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 cups unbleached all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

1. Preheat oven to 165 degrees C

2. In a large bowl, beat margarine, peanut butter, and sugars.

3. Add eggs and beat again.

4. In a small bowl, combine flour and soda, set aside. Gradually add dry ingredients and beat until creamy. Stir in chocolate chips.

5. Drop on cookie sheet and bake for about 15 minutes.

1 1/4 cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

1 Preheat oven to 180 degrees C.

2. In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well.

3. Sift together flour, cocoa, baking soda, and salt; gradually blend into creamed mixture, using low speed on mixer.

4. Stir in chocolate chips with wooden spoon. Drop by teaspoonfuls onto ungreased cookie sheets.

5. Bake 8-9 minutes. (DO NOT overbake! Cookies will be soft. They will puff while baking and flatten while cooling.)

6. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.