Oatmeal chocolate chip cookies

I made these several days ago, baking the cookies for 15 minutes instead of the prescribed 7 to 10, to get the brownness and body I preferred. My next project is to tweak the recipe so I can get really, really crisp oatmeal cookies. H loves a chewy cookie though so I might make this again for him.

Oatmeal chocolate chip cookies
Adapted from Joy of Cooking



Makes: Oh, I don't know, lots. But H says: "Never enough! never enough!"

Preheat oven to 375 F, and coat baking sheets with nonstick spray or use Silpat liners.

Combine thoroughly
1 1/4 cups all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

Beat on medium speed until well blended
1/4 cup mild vegetable oil
2 tbsps unsalted butter, softened
1 cup dark brown sugar
1 large egg
1 large egg white
1/3 cup honey (original recipe said corn syrup, which I didn't have)
1 tbsp skim milk
a splash of vanilla

Stir into the batter
2 cups rolled oats
1 cup semisweet chocolate cookies
1/2 cup raisins, dried sour cherries or dried cranberries

Let the mixture stand for 10 minutes so the oats can absorb some moisture. Stir in the flour mixture and drop spoonfuls on to the sheets, spacing about 2 1/2 inches apart. Bake 15 minutes until golden brown and let stand a few minutes before transferring to a rack to cook completely.