The best of both worlds.

I love chocolate chip cookies. I also love oatmeal cookies. So what could be better than two cookies in one?

• 1 cup (2 sticks) margarine or butter. (I admit I usually use margarine, but sometimes I use one stick of each.)
• 1-1/4 cups firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (optional; I include it)
• 2-1/2 cups uncooked oatmeal. You can use either quick or old fashioned, but I think it tastes better with old fashioned.
• 1 12-oz package semi-sweet chocolate morsels
• 1 cup coarsely chopped nuts (optional; I don’t include them)

Heat oven to 375°F. Beat together margarine and sugars until creamy. Add eggs, milk, and vanilla; beat well. Add combined flour, baking soda, and salt; mix well. Stir in oats, chocolate morsels, and nuts; mix well.

Baking instructions when you have time to spare:
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack.

Baking instructions when you’re busy with other things:
Lay a sheet of wax paper or aluminum foil on the bottom of a standard-sized sheet pan. Spread the batter evenly over the paper, making sure you bring the batter right to the lip of the pan. Bake about 15 minutes or until batter starts to brown. Cool 5 minutes on pan, then lift paper out to flat surface such as a large cutting board. Using downward strokes with a large knife, cut into squares.

Baking instructions when you want to bake it another day:
Using floured hands on a floured surface, roll the batter into one or more log-shaped rolls about 1-1/2 to 2 inches in diameter. Wrap rolls tightly in aluminum foil. Refrigerate up to 2 days. (I’m not sure about freezing this; you might want to give it a try with a small quantity of batter.) When ready to bake, unwrap and slice rolls into 1/2-inch thick slices. Bake on ungreased baking sheet for 10 to 12 minutes.

Cool completely. Store in tightly covered container.

Yields: about 5 dozen cookies (or equivalent bars).