We’ve a dirty little secret when it comes to oatmeal cookies at our house…well, it’s really G rated but still….we’re a house divided. One faction, we’ll call them the Laurenites, thinks that oatmeal cookies must have chocolate chips to be perfect. The other faction, we’ll call them the Dillonians, thinks that oatmeal cookies are positivity ruined should they be perverted with even one chocolate chip. What’s a mom to do? I make half with and half without…don’t take life too seriously, you’ll never make it out alive!
This recipe came about one autumn afternoon, when I had worked out a trade with my brother, Robert—yes, I use my baking wiles, even on my own brother, in trade for work. Robert loves oatmeal cookies, as do Lauren and Dillon, so working my baking wiles now means I’m making a double batch of cookies because, “There will be plenty for us too?” implored with begging eyes, is a bit too much to bear. And then the request for chewy oatmeal cookies is made. Chewy cookies that taste like fall! Sure, I’m the Cookie Witch and I can do anything with a mixer and some flour—bring it on!!
So there I sat on my kitchen stool thinking. Chewy is easy, they like ALL their cookies chewy, I master that years ago. Tasting like fall took a bit more creativity…so I went to the spice cabinet and started smelling. The resulting recipe is one that yields chewy cookies that capture the essence of autumn, maybe I really am the Cookie Witch….
- 1 stick of butter, unsalted, room temperature, cut into 8 squares
- 1 cup dark, brown sugar, Domino
- 1/3 cup white sugar
- 2 eggs, large
- 1 teaspoon vanilla, Adams Extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, McCormick
- 1/2 teaspoon nutmeg, McCormick
- 1/4 teaspoon ginger, McCormick
- 3 cups Quaker Old Fashioned Oats, uncooked
- 1 cup chocolate chips, Ghirardelli
Preheat your oven to 350 degrees. ET Many modern ovens have a temperature indicator that lets you know when your oven has reached the desired temperature. I was advised by a professional baker once to let the oven come to temperature and then allow to sit unopened for an additional 15 minutes before beginning to bake. I have found that this method allows for any cold spots in the oven to heat and more even baking, especially in cakes, breads, and muffins.
In a mixer, beat butter and sugars until creamy, on medium speed.
Add the eggs and vanilla mixing well. Turn mixer off.
In a standard mixing bowl, combine flour, baking soda, cinnamon, nutmeg, and ginger. Stir using a whisk.
Add the dry flour mixture to the sugar mixture on low speed. Add the oats. If you intend to add chocolate chips to your cookies do so now.
Drop dough by tablespoonfuls onto an ungreased cookie sheet.
Bake 8-10 minutes or until golden brown. If you like large cookies you’ll have to adjust your baking time. We like large cookies so I usually bake for about 13 minutes.
Remove cookies from oven and allow to stand on the cookie sheet for two minutes. Transfer to a wire rack to cool.
Store in a covered container.
Makes about 3 dozen small cookies and 2 dozen large.
Copyright ElleVeg 2013