One of the recipes that I have recently added to this exclusive repertoire is a chocolate chip oatmeal cookie. This cookie is admittedly a simple one, but in the past week, it’s received stellar reviews from a mixed audience, those ranging in age from 5 years old to those in their 60s. Cookie-lovers and those lacking the all-important sweet tooth found these cookies more than delightful, and I am in agreement.
I found that these cookies are best eaten the day of or the day after baking; two days later, and they were already losing their quality. But, even still, on the second day, there was the same crispness and the same subtle sweetness as the day before, and there was not anything wrong with the ones that had lasted more than one day. I used milk chocolate chips for this recipe, which I think gave the cookies a bit more of a sugary taste, but not in an overbearing way at all. And the measurement of oats – 3 cups – was ideal: not such a small bit that they got lost in the dough, nor an excessive amount. I’m happy to keep this recipe on hand for the emergency cookie days, when I know I need to whip up a batch of something delicious, but there simply is not enough time for experimentation.
Chocolate Chip Oatmeal Cookies
Yield: About 3 dozen
Ingredients:
1 cup butter, softened
1 cup brown sugar
½ cup evaporated cane juice
2 eggs
2 tsp. vanilla extract
¾ cup unbleached white flour
¾ cup whole-wheat flour
½ tsp. baking soda
1 tsp. salt
3 cups quick oats
1 cup chocolate chips
Directions:
1. Preheat oven to 325ยบ F.
2. In a large bowl, mix together the butter, brown sugar, and cane juice. Add the eggs and combine, then mix in the vanilla extract.
3. In another bowl, whisk together the flours, baking soda, salt. Gently stir in the oats. Add the dry ingredients to the butter and sugar mixture, and mix well. Stir in the chocolate chips. If desired, refrigerate dough for ½ hour – 2 hours.
4. Scoop dough by the tablespoonful onto baking sheets. Bake for 12-14 minutes. Cool on wire racks.
