Tag Archives: chocolate chip cookies

Oatmeal Chocolate Chip Cookies

IMG_1382My daughter and I eat oatmeal every morning forĀ  breakfast — out of these blue striped bowls, which seem just perfect for porridge but might not be up to snuff when it comes to holding these delish Oatmeal Chocolate Chip Cookies. I should at least have to go to the work of lifting a lid, if not unlocking a padlock, to continue to treat myself. But it is Mother’s Day… The bowl stays.

File Oatmeal Cookies under things I could have been eating for years but for some reason thought I didn’t like. I’ll tell you what I don’t like — raisins. Sadly, many bakers introduce raisins (or, as I called them years ago, “dead flies”), to their Oatmeal Cookies and I’m done. But I said “See ‘ya Dead Flies, Hello Chocolate Chips,” and all was good. My daughter — to whom I inadvertently passed along my raisin issues, agrees. We’ve been munching on these things like we’ve got a bus to catch.

My guess is the cookies aren’t as healthy as our morning bowls of oatmeal, to which we add a sprinkle of brown sugar, along with some fruit or nuts or cinnamon. Perhaps it’s the two sticks of butter and two cups of brown and white sugar (that’s more sugar than Oatmeal, come to think of it).

The recipe is from my Baking Illustrated cookbook, which has never let me down. The original recipe calls for, yes, dead flies, (KIDDING – raisins), but instructions are given for a chocolate chip variation. There’s also a recipe for Ginger Oatmeal Cookies. Um, Yum?

I got two more baking cookbooks for Mothers Day and I’ll post about them soon. First I need to eat some Oatmeal Cookies.


Chocolate Chip Cookies v2

Ah, much better. Amazing what a difference following the recipe makes! This was my second try at the thick, chewy chocolate chip cookies in Baking Illustrated, and this time I used the proper amount of flour. They look good, they smell good, they taste good and, as advertised, they are chewy – like those cookies you (OK, I) buy impulsively at the gourmet grocer from the jar next to the register.

Along with the flour, these cookies have plenty of butter, which was melted and cooled before I mixed it into the dark brown sugar. We’ve got 24 of these. I’m going to give a few away, but I’m guessing the rest won’t last long!

Chocolate Chip Cookies v1


Long Story Short: The lesson learned is to READ THE RECIPE RIGHT, DUMMY!

Less Short Story: The recipe in Baker’s Illustrated called for 2 cups — not 1 cup — of flour!

Uh OhEven less Short Story: Even I knew something was wrong when I reached the point when I was supposed to shape the cookies by hand and the batter (too soupy to be called dough) was way too sticky for that. Then the cookies started spreading unacceptably as they baked. Uh Oh.

Happy Accident? Instead of the thick, chewy chocolate chip cookies I was going for, I got lacy, buttery, candy-like and actually quite tasty … something. Harriet liked them. I don’t *think she was just being polite. I’m going to try again. But first I have to buy more butter!