My daughter and I eat oatmeal every morning for 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.