When my original plan for the EBBP package going to Zabeena went awry, I took a fall-back position to a tried-and-true theme of all-American favourites, and the cookies you see above were part of that.
When I was growing up, one of the favourite desserts that my mother made on a regular basis were Toll House chocolate chip cookies. Over the years, as I became more interested in baking and made batch after batch of my own cookies, I found that I was looking for a bit more texture and chew, which led to the inclusion of oatmeal.
Edited 30 October 2005: I'm sure there are about a thousand versions of these cookies out there,
and mine probably isn't so different (or different at all!), but no matter. If you're looking to try a different variation of an old favourite, this ought to do the trick. but this one from Cook's Illustrated is absolutely perfect. If you're looking for the quintessential oatmeal chocolate-chip cookie, this is most definitely it.
Oatmeal Chocolate-Chip Cookies
Yields 18 large cookies
1 1/2 cups FLOUR
1/2 teaspoon SALT
1/2 teaspoon BAKING POWDER
8 ounces (2 sticks) UNSALTED BUTTER, softened
1 cup LIGHT BROWN SUGAR, packed
1 cup GRANULATED SUGAR
2 large EGGS
3 cups OATS
1 1/2 cups CHOCOLATE CHIPS
1. Preaheat oven to 350 degrees, and line two large cookie sheets with parchment paper.
2. Whisk flour, salt and baking powder together in a medium bowl.
3. In a separate bowl, by hand or by mixer, beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time.
4. Stir dry ingredients into butter-sugar mixture with a wooden spoon or a large rubber spatula. Stir in oats and chocolate chips.
5. Place dough onto parchment-lined cookie sheets by large spoonfuls (about 2 tablespoons each), leaving at least 2 inches between.
6. Bake until cookie edges turn golden brown, 20 to 25 minutes. Slide cookies (on parchment) onto cooling rack. Let cool, and store in airtight container.
A tip from my mum: Place a piece of bread (any type) in
with the cookies to prevent them from becoming stale. If they hang
around long enough, that is!
Recipe reprinted with kind permission from the The Best Recipe Cookbook, by the editors of Cook's Illustrated magazine. Selected articles, recipes, books, and subscription information are available online at www.cooksillustrated.com.