Tuesday, December 17, 2013

Oatmeal Chocolate Chip Cookies

I love making cookies, it's long been one of my favorite kitchen activities.  It's just so...fun.  Yeah, I know, this is some super descriptive writing right here.  I'm sure that my high school English teachers would be impressed.  But I really don't know how else to put it - I just love making cookies.  These oatmeal chocolate chip cookies are definitely one of my favorites.  They're basically just a standard recipe, but there's a little bit of honey in them, which makes a huge difference.  The little bit of extra sweetness goes a long way.




















My sister gave me this recipe forever ago, and I have no idea where she got it.  Maybe from a friend?  Or maybe she created it herself, which would be awesome.  If so, I had no idea you were such a talented baker and recipe developer...why you holdin out on me?  Wherever it came from, they're good and you should go make them.  Like right now, we'll wait.

Also, can we just take a moment to admire her perfect handwriting? Notice that I've never put a picture of something I wrote on here...not that it would matter, as there is no possible way you could read it.

























Oatmeal Chocolate Chip Cookies

2 1/2 Cups All-Purpose Flour 
1/2 Teaspoon Baking Soda 
1/4 Teaspoon Salt 
1 Cup Quick Oats (not instant)
1 Cup Brown Sugar, Packed
1/2 Cup White Sugar 
1 Cup Salted Butter, Softened 
2 Tablespoons Honey
2 Teaspoons Vanilla 
2 Large Eggs 
1 1/2 Cups Chocolate Chips 

Pre-heat the oven to 300.  Cut the butter into chunks and put it somewhere to soften (like the radiator).

While that's happening, combine the flour, baking soda, salt, and oats in a small bowl.  Mix well and set aside.

























In a large bowl, blend sugars together.  Add the butter and mix to form a grainy paste.


























Scrape down the sides of the bowl, then add the honey, vanilla, and eggs.  Mix at medium speed until light and fluffy.

Add the flour mixture and chocolate chips; blend on low until just combined.  I like to do the flour a bit at a time, so there isn't a giant explosion.


























Drop by rounded tablespoon onto an ungreased cookie sheet.  Bake for 22-24 minutes, or until they are light, golden brown.


























Transfer to a cooling rack and wait impatiently for them to cool enough to eat.  Serve with milk.























Question of the Day:

What is your favorite kind of cookie? 

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