My heart rate is finally returning to normal as I sit down to write this. I’ve spent the last ten minutes in a near-panic. Why, you ask? I couldn’t find the well-worn hand-written card for my go-to cookie recipe for today’s post. While I was certainly worried about disappointing you, to be honest the thought of not being able to make these gems for my kids was my first concern. I make them a lot, and they don’t last long.
I’d been relying on this smudged recipe card for years. I wouldn’t know where to look for the original, and though I could probably make the cookies from memory, there’s comfort in returning to that old scrap of paper. Fear not, it turned up, so I can share my best cookie recipe with all of you. (For the record, I see I jotted down on the card that it’s adapted from the ‘Joy of Cooking’ cookbook.)
As I’ve mentioned, we make plenty of cookies in this house. It’s a bit embarrassing. While I try many different styles– and really enjoy most of them– this is the one that I return to at least every other batch. The texture is spot on. It’s a bit crispy around the edges, yet soft and chewy in the center. A high-quality chocolate chip makes them nearly perfect. I use two different whole grains– oatmeal and whole wheat. I tell myself that this justifies giving my kids another, despite all of the sugar and butter. Health food? Depends on how loose your definition of ‘health’ is, I guess. To be honest, it doesn’t really matter. They’re that good.
The Recipe: Whole Wheat Oatmeal Chocolate Chip Cookies
(Makes 2 dozen)
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
1/2 cup (1 stick) butter, room temperature
1 teaspoon vanilla
1 tablespoon milk
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 cup old fashioned rolled oats
1 cup Ghirardelli 60% cacao bittersweet chocolate chips
Pre-heat oven to 350 degrees. Line a cookie sheet with parchment paper. In a medium sized bowl whisk together the flour, baking soda, baking powder and salt. Set aside. In a small bowl, mix together the egg, vanilla, and milk. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together the brown sugar, granulated sugar, and the butter on medium until light and fluffy and somewhat pale in color– a couple minutes. Reduce speed to low and add the egg mixture and mix until combined. Make sure to scrape the sides of the bowl, as needed, to incorporate all of the ingredients. Next add the flour mixture and mix until just combined. Stir in by hand the rolled oats and chocolate chips. Drop a teaspoon sized amount onto the parchment lined cookie sheet, allow 2 inches between each of them. Bake for 10-12 minutes. Let cool on pan for 3-4 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container.
Source: Adapted from The Joy of Cooking Cookbook
See you soon!