Yum.

[pat]

Years ago, when brian1789 and I lived in Georgia, we would do our biweekly shopping at the Dekalb Farmer's Market. For a treat we would always buy a giant chocolate chunk cookie. The cookies had a unique texture and flavor and were wonderful. I never tasted anything like them.

Until today. When I dropped brian1789 off to help move mikz, deyo had a plate of these great chocolate chip oatmeal cookies that reminded me of the ones I used to buy fifteen years ago or more. The taste made me smile nostalgically.

Comments

[mactavish.livejournal.com]

I'd be happy to share the recipe if you'd like it. I'm glad you enjoyed them. :)

(He made them, not me. But the recipe's on my computer. :) )

[patgreene.livejournal.com]

Thanks! I'd love the recipe.

[mactavish.livejournal.com]

Oatmeal Chocolate Chip (and stuff) Cookies

250 mL (1 cup) butter, softened
5 mL (1 tsp) baking soda
250 mL (1 cup) firmly packed brown sugar
5 mL (1 tsp) ground cinnamon
125 mL (1/2 cup) granulated sugar
2 eggs
750 mL (3 cups) rolled oats (any variety, uncooked)
5 mL (1 tsp) vanilla
125 mL (1/2 cup) guittard big semi-sweet chocolate chips
125 mL (1/2 cup) ghirardelli small semi-sweet chocolate chips
375 mL (1 1/2 cups) all purpose flour
pinch dried, powdered ginger
pinch ground cloves
pinch ground allspice

Instructions:
Heat oven to 180°C (350°F). Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, spices, mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.

Yield: 4 dozen.

Variations:
-Stir in 250 mL (1 cup) chopped nuts.
-Substitute 250 mL (1 cup) raisins for chocolate
-Substitute 250 mL (1 cup) diced dried mixed fruit for chocolate

(Various add-ins should be made entirely to your taste. I add nuts or don't, one or both types of chips -- or any other type. Whatever you like is best. Parchment paper or lots of spray no-stick stuff on the cookie sheet works wonders. We've had these cakey one day and gooey the next without a clear reason why, but both were good.)

[patgreene.livejournal.com]

Thank you!