Welcome back to Cookie Monday! I hope you enjoy this week’s installment.
I loved a lot of things about elementary school: the play structure, recess, feeding silk worms, and going to the library, among other things. As much as I loved elementary school, my favorite part of the day was the first few minutes after coming home from school. Once I was old enough to brave the treacherous two minute walk home, I would make a beeline for our front door because I knew that a delicious after-school snack would be waiting for me. My mom always had some sort of snack for us in the afternoon because she knew better than anyone that two cranky siblings were no fun to deal with. Sometimes we had Odwalla smoothies with grilled cheese, or fruit and toast, or peanut butter crackers. On special days, we got bread fresh from the bread maker with melted butter seeping into the steaming crust. The best days of all were Oatmeal Cookie Days. I would step in the front door and hear the whir of the mixer and the clash of cookie sheets hitting the oven rack, and knew that in a few minutes I would be handed a spoon of creamy oatmeal cookie dough studded with sunflower seeds, chocolate chips, walnuts, and wheat germ. Once the cookies came out of the oven, we could have a hot cookie, which Aidan and I would scarf down, not minding the burnt tongues or chocolate smeared lips that were part of the package.
Wire racks of cooling cookies would fill the countertops and for the next week we would pack cookies in our lunches. The rest of the batch went into the freezer for convenient access to fresh cookies. (I think this is where my frozen cookie hoarding tendencies originate from. Our freezer is not complete without at least a dozen cookies buried in its depths.) Make these cookies as an afternoon treat, and you may just feel like you’re back in elementary school, which as we all know, would be a special treat in of itself.
Oatmeal Chocolate Chip Cookies
Makes 7 dozen small cookies or 3 ½ dozen large ones
16 tablespoons (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla
1 ½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
3 cups rolled oats
1 ½ cups chocolate chips
- Preheat the oven to 350F and line 2 baking sheets with parchment paper.
- In the bowl of a standing mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar, then beat on medium speed until light and fluffy, 2-3 minutes. Add the vanilla and eggs and mix on medium to combine. Add the flour, baking powder, baking soda, and salt and mix on low speed until just incorporated. Then add the oats and the chocolate chips and mix on low until fully incorporated.
- To shape the cookies, you have two options: big or small. For big cookies, roll 2 tablespoons of dough and place 2-3 inches apart on the baking sheets, then bake for 14-16 minutes until the edges are golden brown. For the small cookies, roll 1 tablespoon of dough and place 1-1 ½ inches apart on the baking sheets, then bake for 11-13 minutes until golden brown on the edges. Let cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.