You could buy chocolate chip cookie dough in those plastic covered logs to slice off and bake whenever you want the house to fill up with sweet baking smells. Or you could mix together this dough, roll it up in waxed paper or plastic wrap and stick it in the fridge to bake whenever. The homemade ones are cheaper and don’t have any creepy ingredients in them. In fact, with oatmeal they are a little more wholesome than the alternative, though let’s face it, anything with a wad of butter and plenty of sugar really belongs in the special treat department.
I knew I was on the hook for a batch of chocolate chip cookies when my niece Sarah Oliver came to visit with a bag of chocolate chips as a big hint. Then, in the same visit with my friends Ben and Carrie in Yarmouth when I picked up the ginger cookie recipe that you can freeze and bake, I acquired this recipe, too. Again, it is a mix now, bake later sort of thing.
The original recipe called for instant rolled oats, which I never use because I don’t like gluey cooked oatmeal. So I used noninstant in the cookies but I cut back on the amount thinking that the cookies would otherwise be too dry.
When you pull them out of the fridge to bake, the log will be very firm, so a very sharp and sturdy knife is in order for the slicing. Aim for cookies about three-eighths of an inch thick — that is halfway between a quarter- and a half-inch thick. I thought a quarter inch was too thin and a half inch was too thick. Suit yourself on this. They don’t spread very much at all.
I liked the look of the cookies, too. They turn out very even around the edges, very tidy and not globby like my usual product.
“I really like chewy ones better but these are really good,” Sarah said.
She liked them well enough that she had one for breakfast dunked in coffee. Toby tried one well after supper, and shouted from the kitchen, “Sandra! These are really good.” Toby highly favors a crisp cookie, and this one sent him into raptures.
He had one for breakfast, too, and said, “They improved overnight.” Sure they did.
Chocolate Chip Oatmeal Cookies
Makes four dozen 3-inch cookies
1 cup (2 sticks) butter
1 cup light brown sugar
1 cup granulated sugar
1 teaspoon vanilla
2⅓ cups flour
1 teaspoon baking soda
1 teaspoon salt
2⅓ cups quick rolled oats (or 2 cups noninstant rolled oats)
1 cup semisweet chocolate chips
Soften the butter and cream well with the brown and white sugars; beat in the eggs and vanilla. Whisk or sift together the flour, baking soda and salt, then add to the butter, egg and sugar mixture. Fold in the oatmeal and chocolate chips.
If you wish to refrigerate them, divide the dough into three parts, form each part into a log shape and wrap in wax paper or plastic wrap. Refrigerate for as long as a week. When you are ready to use them, preheat the oven to 375 degrees. Slice off the desired thickness and place on a greased baking sheet. Bake 12-14 minutes or until light brown.
Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. Email email@example.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.