Is there anything better than a homemade cookie fresh out of the oven? Don’t answer that. I can picture you all sitting there shaking your heads. “No of course there isn’t Emma!” I hear you. You’re exactly right.
Baking cookies has always been one of my favourite things to do. There’s something kind of magical about the process. You follow the rules, you mix all your ingredients together, you throw it in the oven and when you come back a few minutes later a little miracle has transpired. Those random ingredients have become a real and (ideally) edible little piece of heaven. So much fun. And then your house smells like sugar and butter and chocolate chips. Can’t argue with that.
I am a big fan of The Joy of Cooking. I think it’s a staple that every good, great or amazing cook should have in their kitchen. It’s my go-to cookbook for any of those basics: roasting a chicken, banana bread, Yorkshire pudding, and these ridiculously perfect oatmeal cookies. I always substitute the raisins for chocolate chips because I hate those shrivelled little chocolate imposters, but to each his own. The best part of this recipe is that if you take them out of the oven 1 minute early, they’re a little bit chewy and if you leave them in 1 minute too long, they’re crispy and amazing. You can’t go wrong! Unless you leave them in more than 3 minutes too long because then they are REALLY crispy and not-so-amazing. Trust me.
I know I said that I’m not generally a recipe follower or a recipe maker but in this case I do and always will follow a recipe religiously – baking is science, you guys. Don’t mess around.
1 3/4 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup of soft butter (do not melt!)
1 1/2 cups brown sugar
1/4 cup sugar
2 tsp vanilla
1 cup chocolate chips (if your hand slips and you throw in too much I’d say that’s not the end of the world)
3 1/2 cups rolled whole oats
How to make them:
1) Preheat oven to 350
2) Sift flour, baking soda, baking powder, salt, cinnamon and nutmeg into a bowl. It’s going to smell real nice and get you all excited.
3) Beat butter, brown sugar, sugar, eggs, and vanilla with a hand mixer at medium speed. You can also use a wooden spoon if you have incredibly strong biceps and come from the year 1895.
4) Add flour mixture into butter mixture and mix well
5) Add in oats and chocolate chips and mix until everything is combined
6) Roll dough into little balls about the size of a
beer ping pong ball and place onto a greased baking sheet in 3 rows of 4. Or 4 rows of 3.
7) Take a fork and flatten your cookies so that they’re about 1cm thick. Like so:
8) Bake for about 10 minutes. Check them after 5 to see how they’re doing. When they’re a golden brown around the edge they’re ready.
*Disclaimer: If you make these cookies when you’re home alone, like I usually do, you will eat at least 7 before your significant other gets home. That’s okay. Just tell them the batch only made 41 cookies – SO WEIRD RIGHT?*