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February 12th, 2010


Rich Oatmeal Chocolate Chip Cookies

Chewy, gooey, delicious oatmeal chocolate chip cookies with a rich flavor that will have your friends wondering just what kind of magic you are working in your kitchen.

Items needed:

  • large bowl
  • mixing utensil or a mixer/handheld beater
  • spoon for measuring out cookie
  • spatula
  • cookie sheets

  • 1 1/2 cups brown sugar
  • 1 1/2 cup unbleached flour
  • 2 cups oatmeal or quick oats
  • 1/2 cup butter (1 stick)
  • 2 tablespoons peanut butter
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped nuts, optional (omit if you use crunchy peanut butter)
  • 1 teaspoon vanilla extract
Secret Ingredients
  • 1 fluid oz or one shot glass of coffee
  • 1 tablespoon sour cream

Preheat oven to 350 degrees Farenheit

Put butter and peanut butter in a small bowl and soften in microwave - careful not to overheat it. The butter should still hold a solid shape.
In a large bowl, brown sugar, butter and peanut butter until completely blended. Stir in vanilla and eggs until light and fluffy. Stir in remaining ingredients.

Place gobs of the cookie dough on the baking sheets aproximately 2 inches apart. It doesn't really matter what size you make them, it really depends on how big you want your cookies. Bake for 10-14 minutes or until desired texture is achieved.

Amount produced:
This recipe made me just about 24 cookies. It will, of course, vary based on how large you make your cookies.

Notes on this recipe:
This recipe can be versatile. I made it based on the ingredients I had on hand, and spontaneous experimenting with flavors. You don't need any special coffee for this recipe, just keep a shot from the pot you brew in the morning. If you don't have any sour cream, just use another 2 tablespoons of butter. If you substitute margarine for butter, add another 1/2 cup of flour, but I generally don't recommend using margerine or hydrogenated oil spreads. The small amount of calories it saves you isn't worth the sacrifice in flavor and texture. I wouldn't recommend cooking lard for the recipe. Lard tends to produce a dryer dough, more the texture of pastries. These cookies are meant to be soft and chewie and moist. They are simply delicious right out of the oven.

Contains nuts, eggs. Gluten can be avoided if you purchase gluten-free oats.

Pasta tip

If you're cooking a small amount of pasta, maybe as a side or a little pile to put your main course on top of, you don't need to always cook it in the traditional way. I'm sure you know how long it takes to bring a pot of water to a boil, as I'm sure you'll notice that the pasta you put in the pot takes up about a fourth of the water. Instead, put your pasta in a deep frying pan and add enough water to cover it. Bring that to a boil and let it simmer until the pasta reaches your desired texture. This will take half the time. The fun part now is that you can either just drain it, or turn it into a stir fry!

For reheating pasta, instead of throwing it in the microwave for a minute, throw it in a strainer. Run hot water over it for about a minute. This will revitalize the pasta, giving it that just-out-of-the-pot texture!

Also keep in mind the flavors you can add to your pasta. Add some oil and salt, or some garlic, maybe even some hot peppers to your pasta water. Be creative with the food you love. The flavors will be absorbed by the pasta so that every bite has just the right amount of flavor.