Chocolate Oatmeal Cookies

Preheat oven to 375 degrees F.

Add the rolled oats to the cup of milk and let set for 3 minutes. This is a good time to place the 3 squares of chocolate in a bowl and melt for 60 seconds in the microwave, stirring well after heating. Now, using an electric mixer, beat together the oats and milk with the melted chocolate, olive oil, sugar, egg and vanilla. Beat until creamy, about one minute.

Add the flour, baking powder and baking soda, mixing until well incorporated, about one minute. Drop by rounded tablespoonfuls onto a cookie sheet. Bake for 8-9 minutes until round and puffy.

Serve warm or cool - delicious with a cup of cold milk.

Christine's Notes: Inspired by the drop cookies on page 76 of The Ultimate Cookie Book from Better Homes and Gardens, this recipe is a variation that does not use butter, instead substituting healthier light olive oil (or another light vegetable oil), and eliminating the pecans since neither daughter nor I prefer nuts in chocolate cookies.