Earlier this week, the New York Times went on a hunt for the best chocolate chip cookie and offered a recipe that they say is great. I'm sure it is, but my favorite chocolate chip cookies are made using a recipe that I adapted from the top of the Quaker Oats canister. The recipe was originally for oatmeal raisin cookies, but I've used the base to make everything from raisin to chocolate chip to white chocolate cranberry to chocolate butterscotch.
p.s. If you need a quick fix and don't want to make up a whole batch of cookies, I suggest picking up one of the oatmeal chocolate chip cookies at Potbelly.
Oatmeal Chocolate Chip Cookies (4-5 dozen cookies)
1 cup (two sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
3 cups rolled oats (quick or old-fashioned)
1 cup chocolate chips*
1. Preheat oven to 350F.
2. Beat butter, brown sugar, and granulate sugar until creamy.
3. Add eggs and vanilla, beat well.
4. Combine flour, baking soda, and cinnamon, then add to liquid mixute and mix well.
5. Stir in oats and chocolate chips until fully mixed.
6. Drop by rounded teaspoons onto ungreased cookie sheet.
7. Bake 10-12 minutes, until golden brown.
8. Cool for 1 minute on cookie sheet, then remove to wire rack.
*or raisins, or 1/2 cup white chocolate chips + 1/2 cup dried cranberries, or 1/2 cup cinnamon chips + 1/2 cup raisins, or 1/2 cup chocolate chips + 1/2 cup butterscotch chips, etc.
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