Best-Ever Oatmeal Chocolate-Chip Cookies
2 Sticks (1 cup) butter, room temp.
3/4 Cup granulated sugar
3/4 Cup dark brown sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. kosher salt
2 Cups all-purpose flour
1 tsp. baking soda
1 3/4 Cups rolled oats (“Old Fashioned” oatmeal)
1 12-oz package semi-sweet chocolate chips
Preheat oven to 375 degrees.
Cream the butter, either by hand or with a kitchen mixer. Add sugar and brown sugar and continue to cream vigorously. Add eggs, one at a time, creaming ruthlessly after each one. Add vanilla extract and salt. Cream. Sift flour and baking soda into the bowl on top of creamed wet ingredients. DO NOT STIR. Add the oats and chocolate chips. Stir unaggressively, just long enough to incorporate the ingredients. Spoon dough onto cookie sheet in roughly 2-tablespoon increments, rolled into golf-ball-sized mounds. Bake for 8-10 minutes. For best results, remove from oven when they still look just a bit undercooked — when they just begin to get a bit of brown on top. Let them cool for just a few minutes. Eat lots and lots of them, hot and gooey, with cold milk.
General tips. Let the butter soften before creaming. This takes patience. DO NOT, UNDER ANY CIRCUMSTANCES, MICROWAVE TO FACILITATE SOFTENING OR ENGAGE IN ANY OTHER CULINARY NONSENSE WHICH MIGHT POTENTIALLY RESULT IN THE BUTTER’S MELTING. The general idea for stirring/creaming is: use as many strokes as possible before adding the dry ingredients (everything from the flour on) and as few strokes as possible once the flour is added. You will be tempted to let them overcook. Do not succumb to such temptations. If they look a bit undercooked when you take them out, by the time they have cooled they will be perfect. If they already look browned enough when you take them out, they will be slightly overcooked by the time you start eating them. Once they are out of the oven, take them off of the baking sheet and put them on a rack to cool. This is an incredibly delicious, incredibly unhealthy recipe, so be warned. Also, the dough itself is decadently good, but resist eating too much of it. These cookies are worth the wait.
Cinnamon J. Scudworth