I love cookies. A tiny dessert. Not big enough to fill you up. Betcha can’t eat just one. Quick to make. Easy to eat. Easy to pack. In a lunchbox. In a purse. Perfect with a cup of tea or cold milk. My dog thinks I’m eating one of her doggie treats. She stares at me in anticipation.
Can you imagine some people actually buy ready made cookie dough? I did this once. It was a fundraiser item for my daughter’s school. People were raving about it. Blech! It tasted very chemical like. On the package it said there was no need to refrigerate it for up to two months. Yikes! What’s in that stuff?
In the first historic record of cookies, they were test cakes. A small amount of cake batter was dropped onto baking pans to test the temperature of the oven before the cake was baked (of course these early ovens, which were fueled by wood, didn’t have thermostats).
I made these oatmeal chocolate chip cookies this week. The recipe makes four dozen and they’ve already been devoured.
Oatmeal Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 Tablespoon milk
2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups oats (rolled or "quick," but not "instant")
2 cups chocolate chips (about 12-oz.)
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.
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5 comments:
Ahhhh, cookies, lovely warm chewy mouthfuls of heavenly delight!
Just baked some ginger-molasses cookies yesterday myself!
Yeah, what WAS in that cookie dough? Bleh and double bleh!
Mmmmmm... love ginger-molasses cookies! Those are one of Isabel's favorites. Care to share your recipe?
Thanks Susan!
I would love to share! I'll sent it by email.
Thanks Susan! Those will be next week's cookie.
Yum! I don't dare bake a batch anymore unless I know they are leaving the house, because, it is a fact that I can't eat just one. This recipe is very similar to the one I have used, the one my daughter calls Devil Cookies, because they are so tempting. Yes, let's check the oven temperature - ha!
Oh yeah, those pre-made cookie doughs were something which my mom went for, back in the day, and, in fact were the turning point for me starting to bake home-made, because that dough taste so weird!
Do pass that ginger molasses recipe along, too!
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