Saturday, June 13, 2009

Cookie Monster

My boyfriend has a pretty insatiable sweet tooth. Throughout our relationship every birthday, anniversary, Valentine's day and Christmas present has generally included some sweets and desserts, with cookies topping the list. Hershey's kiss cookies, homemade fortune cookies, shortbread, sandwich cookies...the list goes on and on. But as I continue to look for new and improved cookie recipes that are better than the last, Adam's favourite continues to be the boring-but-dependable chocolate chip oatmeal cookie.

This is a really simple, basic chocolate chip cookie recipe. Gooey and chocolatey, with just a bit of cakeiness so that they stay soft for days (though I don't necessarily remember the last time they lasted so long). I can't make these fast enough. It's a feat if a batch manages to last for two days. I usually make a double batch and freeze half the dough so that we have some homemade dough readily on hand for a cookie emergengy, be it a last minute get-together, birthday or just a cookie craving.

I'll continue to try new recipes for future birthdays and anniversaries. But I doubt that the requests for these cookies will ever stop coming.

Chocolate Chip Oatmeal Cookies
2 1/2 cups all-purpose flour
1/4 cup rolled oats
1/2 cup brown sugar
1/2 cup white sugar
1 cup butter, softened
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees Farenheit

1. Cream sugars and butter together in a large bowl (to "cream" basically just means to beat together until the mixture gets light and fluffy, and the butter looks lighter than it was before. You can beat the butter first for a bit and then add the sugar. I usually use a wooden spoon for this)
2. Add eggs, one at a time, until well incorporated
3. Add vanilla
4. In another bowl, combine flour, oats, salt, baking soda and baking powder. Add to liquid mixture and stir to combine.
5. Add in chocolate chips

At this point, you can chill for 15-10 minutes to firm up the dough a bit but if you're in a rush (as I usually am) just skip to the next step. Also you can take some dough and freeze it in a log at this point for future "emergencies"

6. Drop by spoonful onto an ungreased cookie sheet. Bake for 8-10 minutes until the edges are golden brown. Cool for about 5 minutes on the cookie sheet and serve.

Note: You can also substitute half or all of the butter with peanut butter for an equally yummy peanut butter chocolate chip cookie.

1 comment:

  1. Jess...can you put up the recipe of the cookies that you made for Adam's birthday this year? The one with the strawberries and oreos?