When you are first learning to bake, I have it on good authority that it’s best to start out with a tried and true classic – Oatmeal Chocolate Chip cookies!
One of my goals for this year is to become a kick-ass, fantastic baker. Why? The answer is 2 fold. Firstly, I think it would do me good to put some energy into creating something tangible. Much of my work and my hobbies are based in the digital realm, and I suspect the process of baking will serve as a nice change. Secondly, if I always have delicious baked goods on hand, perhaps I can get the validation from others I so desperately crave, without having to talk to them or do anything more than handing them a yummy baked treat. (Is that pathetic? Yes it is? Oh, ok. Forget that part then.)
My first foray into the bold world of baking is a classic recipe that I’ve done in the past, and is pretty difficult to really mess up: Oatmeal Chocolate Chip Cookies. Personally, I prefer oatmeal chocolate chip cookies to regular chocolate chip cookies because those little bits of oats give the whole cookie a more sophisticated, intellectual vibe, right? They are like the NPR of cookies – A little elitist and snotty, but still really tasty. So here we go…
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 teaspoon cinnamon
2 cups quick-cooking oats
1 1/2 cups Gold Medal™ all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda, cinnamon and salt. Finish by stirring in the chocolate chips
2. Onto non-greased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
+++ Recipe modified from Betty Crocker ++++