Thursday, January 16, 2014

They're Real and They're Spectacular...

   Last week my kids returned to school after an extended winter break.  Greeting them when they returned home was a plateful of fresh baked oatmeal chocolate chip cookies.  At first they were delighted... then they became skeptical. 
"Why don't they look like regular oatmeal cookies?" my oldest asked.  
That one time I put spinach in a batch of brownies has scarred him for life.  He now lives in fear that I am trying to sneak something healthy into my kitchen creations.
   My easy going middle child didn't think twice about digging in, but he too, questioned the look of my 'oatmeal' cookies.  My daughter, the baking prodigy that she is, wanted to know what I did to the oatmeal to make them look like 'regular' chocolate chip cookies.  My kids, I love them to death, but honestly... THEY ARE COOKIES!
     Yesterday, in my ongoing attempt to be Mother of the Year (my friends know that I qualify for this honour regularly, but most often in the sarcastic sense), I decided to bake up a batch of 'real' oatmeal chocolate chip cookies.  Just your standard, mainstream recipe. Blender not required.  No fancy culinary tricks involved.  Unlike my other batch, this one is your classic oatmeal chocolate chip cookie.  They are real and they are spectacular. You're welcome.
"Real" Oatmeal Chocolate Chip Cookies

*This recipe makes approx. 2 dozen cookies

3/4 cup brown sugar, packed
1/2 cup sugar
3/4 butter, softened
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 cups quick oats
1 cup chocolate chips (*you may also substitute raisins if you prefer)

  • Pre-heat oven to 350 degrees
  • In a medium sized bowl, blend together both sugars and butter until light and fluffy
  • Add eggs and vanilla, mix thoroughly
  • In a separate bowl, sift together flour, baking soda, salt and cinnamon
  • Stir dry mixture into wet mixture
  • Add oatmeal and chocolate chips and stir until combined
  • Drop by rounded tablespoon onto parchment lined cookie sheets
  • Bake 10-12 minutes or until golden brown
  • Allow to cool on cookie sheet for 1 minute before moving to wire cooling racks


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