Chocolate Chip Cookies

1 C. butter, melted

2 C. packed brown sugar

2 eggs

1 t. baking soda

2 C. rolled oats, coarsely ground in your blender

2 C. self-rising flour

1 (6-oz.) bag semisweet chocolate chips, blender-ground coarsely

Blend first four ingredients well in large bowl and mix on medium speed. Beat in oats, then flour, and then work in chocolate chips by spoon. Let dough stand 10 minutes. Make pieces of dough into size of golf balls and arrange 6 or 8 at a time on greased baking sheet, flattening slightly with 3 fingers, leaving 1 inch between them.

Bake only 6 or 7 minutes at 375° F. until cookies are puffed and cracked on top. Don’t overbake! Let cool 1 minute on baking sheet and remove to waxed paper.

Makes 32 cookies.

For double-chip cookies, work in one more 6-ounce bag whole chocolate chips as last ingredient and/or 1 cup chopped pecans or walnuts. Don’t leave cookies on hot cookie sheet too long or they’ll continue to bake in heat of pan and get hard.

For crisp but not chewy cookies, use only 1 cup brown sugar with 1 cup granulated sugar in above recipe.

Other flavor chips can be used besides chocolate, such as peanut butter or butterscotch, but 6 ounces must be put through blender until coarse as with this recipe using chocolate chips.