joyeux cuisine

a blog about good food, family, friends, and life.

oatmeal chocolate chip cookies

on October 24, 2012

An update:
I’m doing better. I read a whole book yesterday. I’m rediscovering my love for knitting. I’m starting to like playing and practicing oboe again. I looked at grad schools again. I’m making progress.

I also made cookies. It helped…a lot. My roommates and I are still eating them. Normal.

It seems like cookies are either amazingly delicious or not. At least that’s how it goes for me. Let’s talk about the basics of cookies. Sometimes you just need to take it back there.

Butter: Softened. Not melting or rock hard. This can be a relative term because sometimes you never know. I usually let my butter sit out for about 45 minutes to an hour. It should sink in a little bit when you push on it, but not melty. That’s no good. You can put butter in the microwave for about 10 seconds to soften it, but I usually only use this as a last resort.
Unsalted. You never know the amount of salt that companies use in salted butter. This can effect the way your cookies taste. It’s better for you to control the salt in your cookies.

Sugar: Brown or white/granulated? Brown sugar gives cookies a lot of flavor. It also keeps the cookie a lot more moist because of the molasses in the sugar. White sugar is also great it cookies but creates a lot flatter, more crisp cookie. I like to do half brown-half white sugar, but even doing more of the brown sugar is totally okay in my book.

Vanilla: Pure vanilla extract. Use it. Love it. I grew up using Mexican vanilla because that’s what my mom always got, but it’s totally preference. Be you. Some recipes say to add vanilla near the end of the mixing process but at that point it’s harder to mix in to everything. Solution? Add the vanilla to the creamed butter and sugar. This allows it to permeate that part of the dough and you get lots of vanilla flavor. Amazing.

After you get the basics down all you do is dump and mix. Well…that’s basically it.

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Make some cookies. Eat too much candy corn. Read The Bridge by Karen Kingsbury. Remember to smile.

Oatmeal Chocolate Chip Cookies

adapted slightly from Betty Crocker

3/4 cup brown sugar, packed

3/4 cup white sugar

1 cup unsalted butter, softened

1 teaspoon vanilla

1 egg

2 cups old fashioned oats

1 and 1/2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips (I use milk chocolate)

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. In a large bowl cream butter and sugars until fluffy. Add the vanilla and the egg and mix until well combined. Stir in all the dry ingredients and mix well. Spoon onto the prepared cookie sheets. Bake for 8-9 minutes or until golden brown. Cool on the cookie sheet for about 2 minutes and then move them to a cooling rack to cool completely.

Store in an airtight container or on the cooling rack for easy access.

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