SECRET RECIPE CLUB...CHOCOLATE DIPPED OATMEAL COOKIES

AS PART OF THE SECRET RECIPE CLUB, EVERYONE HAS A CHANCE TO HAVE THEIR BLOG FEATURED WITH A RECIPE. THIS WEEK, HOWEVER, SOMEONE'S BLOG WAS LEFT OUT. WHEN ASKED TO VOLUNTEER AND MAKE SOMETHING FROM THIS BLOG, I JUMPED AT THE CHANCE! THE BLOG THAT YOU'LL WANT TO VISIT IS CONNORSCOOKING! I WAS IMMEDIATELY DRAWN TO THE BIG DIPPER OATMEAL COOKIES! I FOLLOWED THE RECIPE AS WRITTEN. MY ONLY CHANGE WAS I SNUCK ON SOME TOFFEE BITS AFTER I DIPPED THEM IN CHOCOLATE! YUM!

Big Dipper Oatmeal Cookies-From Connor's Cooking

Cookies:
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
3 cups oatmeal, uncooked
1 cup raisins or 1 cup semi sweet chocolate morsels

Glaze:
2 cups semi sweet chocolate morsels
3/4 cups chopped nuts

Preheat oven to 350. For cookies, combine flour, baking soda, cinnamon and salt in medium bowl, mix well. Beat butter and sugars in large bowl with electric mixer until creamy. Add eggs and vanilla, beat well. Add flour mixture; mix well. Stir in oats and if desired, raisins or morsels, mix well. Drop dough by rounded tablespoons onto ungreased baking sheets. Bake for 10-12 minutes or until light golden brown. Cool on baking sheets for 1 minute, remove to wire rack to cool completely.

For glaze, melt morsels according to package directions. Dip half of one cookie in chocolate, gently shake to remove excess. Sprinkle with chopped nuts. Place on waxed paper until set. Repeat with remaining cookies. If chocolate thickens, microwave at 15 second intervals until fluid.