Oatmeal Chocolate Chip Cookees

1 cup butter, softened

1 cup brown sugar

½ cup white sugar

2 eggs

2 teaspoons vanilla extract

2¼ cups flour

½ tablespoon baking soda

1 teaspoon salt

2½ cups quaker oats

¾ bag chocolate chippies

optional:

2 tablespoons powdered sugar

1 teaspoon cinnamon

½ cup peanut butter

?? nuts n such

Directions:

  • 1. Pre-heat oven to 325 degrees
  • 2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in eggs one at a time. (Stir in powdered sugar, peanut butter, cinnerman.) Stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the oats and chocolate chips. Drop by heaping spoonfuls onto baking sheets.
  • 3. Bake for 12 minutes at 325 degrees in the pre-heated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a cool zone (wire rack or wax paper atop a towel).

We are not much for cooking, have hardly ever. But we did like making cookies as a kiddie, probably because the process is just so darn yummy. And people are all in love with you – it’s the only way to respond to someone who bakes you a cookie. We remembered this recently, baked up our first batches in a good decade, and let’s just say: nothing says “success” like other people telling you “way to go!”

Step One: put on some terrific music and get all wonderful. We consider this step foremost & indispensable. If you have to psyche yourself up into a good mood, do so however is necessary. Think of the laughingest, excitingest times of all and try to grow yourself to that level of feeling & intensity like a Super Mario beanstalk zooming up out of screen. Try to understand that from now through the cooling of the baked cookies, the cookies’ll soak up your state of mind (energy) and pursue your goal (intention) to the best of their ability.

And now for the Tale of Two Bowls and its oh-so-happy ending. You’re gonna mix the sweet & wets together in one bowl and the drys in another. Then pour the dry bowl into the wet where the two forces will combine into one massively tasty bowl-o-dough.

Note: lots of the ingredients we used were labeled “organic” as such was on hand. Does it make a difference in taste? We worry it doesn’t.

So we used 1 cup organic butter-salted, two sticks from the pack in the fridge. Dropped em in the bowl and softened em up in the microwave for about 20-30 seconds. Big frown here for using the microwave – avoid if possible. Added 1 lightly packed cup of organic brown sugar. Half a cup of organic (white) sugar, which has an orange tint and certainly looks to be the transitional sugar between the white powder of our childhood and the full-on bright orange of the future (I, Robot).

Add the first egg. We beat that egg in with a standard electric hand-mixer with those blades you so loved to lick as a kid. Best to involve such lifeless machinery as little as possible, just get in and get out with it when you must. But then again, we’ve always been pretty entranced by the way it mixes… Second egg, same as the first.

Now is the time to get silly. I tossed in some powdered sugar here. Cinnamon too, heck. Then, I went too far, which really turned out to be just far enough: plopped a couple scoops of peanut butter into a bowl, microwaved its inhibitions for maybe 20-30 seconds to get it more sociable, about to the consistency of the already batter and just shot the pb in there straight from the hip. With each new ingredient added you want to stir it in using a wooden spoon or spatula. The spatula’s nice because the stirs can get very foldy – seems more like cooking than the round-and-round.

Stir in 2 teaspoons of vanilla.

2nd bowl. 2 cups organic flour. I’m a real flour fan. From here on out it becomes the sole answer to all questions: maybe just a bit more flour. To which we add about ¾ tablespoon baking soda. No idea what baking soda is except it is in a container introducing itself as such, and it is decidedly not the same as baking powder. Finally, the recipe calls for one teaspoon of salt. We think: but the butter was already ‘salted’.” We wonder: what difference could 1 teaspoon of salt make either way? Is it for conductivity? Taste? Who knows. We pour a bit in our palm and toss it in.

Warning: watch for poofing flour ahead. A bit of a mix-stir and then pour about a third of the 2nd bowl’s contents into the 1st and stir it in. Repeat till 2nd bowl is empty, ready to retire to the showers. And now, because I just like using them, get the electric mixer involved for a bit, get a nice consistency of mixture. I tend to worry that my batter at this point is too sticky and end up adding probably about 2 tablespoons more flour and mixing it up. Add oats. I’ve used only 2 cups of oats and I’ve used 3 full cups, no idea which is better. Go by feel. Mix. Add chocolate chips. I can’t bring myself to use a full bag. That’s got to be too many choco-chips. Use the Force; it’ll be fine. Mix. This mixing can all be of a once-over nature, as there is a final mix extravaganza upcoming.

Adjust the music to your most favorite of songs, i.e. yes & hooray! Pre-heat the oven to 325. Thoroughly, dancingly wash your hands. Get super excited and think about everything wonderful and thrilling and how much you love the things you love so much and plunge your bare hands into that batter and just molest every last drop of sanctity out of that dough till its good and finally mixer’d. When you squeeze and squirsh the dough know you’re transforming it into a secret cookie-lookin, cookie-tastin concoction to be the exact cure for whatever ails whomever eats.

Simianity warning: do try to maintain some semblance of dignity in the time between removing your hands from the mixed batter and cleaning the batter residue from your hands. Many an arrogant baker has awakened from a cookie-dough-obsessed stupor to find they’ve chomped off one or several of their very own phalanges. Toss the bowl of dough into the fridge and chill out for 5-10 minutes.

I love this dough-in-the-fridge routine. Picked it up from that internet. Basically, you don’t want the batter to be sticky. That’s all I know, and I don’t even know that for sure. I’m rather cavalier about the whole thing. You’ve got to get that batter in the fridge, and you can’t go wrong with the batter in the fridge – those are my rules for this stage of the production. I think the longest I’ve refrigerated is maybe 30 minutes, due to an onset of laziness and wandering mind, but everything worked out fine that time.

Taste test to your heart’s content. Make any necessary adjustments (I don’t know what you could do at this point beyond, you know, adding a bit more flour).

When you, the dough & the oven are all ready, fill one cookie sheet with twelve evenly-spaced cookie-clumps of dough. Sheet in oven for 12 minutes; dough in fridge. Ten minutes later, remove the dough from the fridge and load up another sheet. Remove cooking cookies-on-sheet from oven and let cool atop the stove for 5 minutes – the cooling cookies continue to cook on the sheet during these 5 minutes of cooling. After 5 minutes, transfer cooked cookies from sheet to a cooling area – I put a sheet of wax paper over a towel on the table because I may have once seen my mommy do so. Keep the dough in the fridge between sheetings.

Finally, savor the fresh-bakeds. Try not to eat them all. Give those suckers away!

So that’s how we did it. We look forward to finding ways to make them cookies way more healthier but just as tastier in the future. You could put all sorts of stuff in there, it seems. Nuts and stuff for sure. What about seasonals? Use snow in winter, flowers in spring, maybe some wonderfully colorful leaves for fall…

Advertisements