Saturday, January 17, 2015
The Best Oatmeal Chocolate Chip Cookies
Recently, I came across my grandma’s recipe box and found all the handwritten recipe cards that she used to follow when making some of our favourite desserts. I decided to honour her by trying to recreate some of her recipes.
The first recipe I pulled out of the box was her oatmeal chocolate chip cookie recipe. I have eaten so many of these cookies over the years and I never get tired of them. They are so rich, satisfying, and easy to make. My version turned out very similar to hers despite the fact that her recipe cards are not detailed and require a bit of research and guessing. I doubt she even used the cards while baking and just kept them in case any of us wanted to make her recipes in the future. I’m glad she did!
3/4 cup butter or margarine, melted and cooled (I used butter)
3/4 cup brown sugar
1/2 cup granulated sugar
2 tablespoons water
2 teaspoons vanilla
3/4 cup all purpose flour
3/4 teaspoon baking soda
2 1/2 cups rolled oats
1 1/2 cups chocolate chips (I use a combination of regular size and mini chocolate chips)
1. Preheat oven to 350 degrees.
2. Using a mixer on medium speed, cream together the first six ingredients until light and creamy.
3. In a small bowl, mix flour and baking soda. Add to the wet ingredients and beat on low speed until just combined.
4. Stir in oats and chocolate chips.
5. Place tablespoons of dough on a greased or parchment-lined cookie sheet about two inches apart. Bake for 12-15 minutes until the edges turn a light golden brown. Do not over bake.
6. Let cookies cool on baking sheet for two minutes before transferring to a cooling rack.
Makes approximately 36-40 cookies.