classic oatmeal chocolate chip cookies
there are just some recipes that will never get old. the tollhouse chocolate chip cookie recipe is a great example. another is the quaker oats “vanishing oatmeal raisin cookie recipe.” you don’t have to look far for a good oatmeal cookie recipe; just flip over the lid to a can of quaker oats. it’s been there, unchanged for as long an anyone can remember. i tried doing a little research on the history of the recipe, but i couldn’t nail anything down. anyone out there know anything?
the only change i make with the quaker oats recipe is to completely melt the butter instead of just softening it and slightly underbake the cookies so they are simultaneously chewier and crispier. raisins are great and all, but i love using chocolate chips in these cookies. the best part is that since they have oats in them, you feel like you’re eating something healthy.
there’s good reason to call these “vanishing” cookies. i brought a batch to an election results watching party and they disappeared long before obama was officially declared the 44th US president. you might want to make more than one batch. just throwing that out there.
oatmeal chocolate chip cookies
makes about 4 dozen. from the underside of the lid of quaker oats.
1/2 lb (2 sticks) butter, softened
1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
3 cups quaker oats (quick or old fashioned, uncooked)
1 cup semi-sweet chocolate chips
1. heat oven to 350 F. in large bowl, beat butter and sugars until creamy. add eggs and vanilla; beat well. add combined flour, baking soda, cinnamon and salt; mix well. add oats and chocolate chips; mix well.
2. drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. bake 10 to 12 minutes or until light golden brown. cool 1 minute on cookie sheets; remove to wire rack. cool completely. store tightly covered.