When was the last time you baked some cookies? Cookies never fail to please, especially children. With our schools finishing their school year right about now, you may have youngsters that will start getting bored, looking for things to occupy their time. Instead of allowing them to play on their electronics or watch TV, invite them into the kitchen and bake together! It’ll create some true quality time. In addition, if your youngsters haven’t done very much cooking, or even none at all, this will enable them to start learning the basics of cookery!
In this recipe I passing along, this one combines two favorite cookies: the chocolate chip and the oatmeal raisin to make “Oatmeal Chocolate Chip Cookies”. This is a fabulous cookie and warm from the oven with a glass of cold milk, they’re even better! So, let’s make some! First, you being by creaming butter and sugar, which calls for both the white and brown sugars. The eggs are beaten in along with some vanilla extract. Then you combine flour, baking soda, and salt and this is added to the creamed mixture. Finally, you stir in oats, chopped pecans, chocolate chips and raisins. The dough is dropped by the spoonful onto greased baking sheets and after 8-10 minutes in a 350 degree oven, you’ll have some wonderful cookies. The real test is to see if you can stay out of them!
The oats in this recipe can be either the quick or old-fashioned. The quick version has smaller flakes than the old-fashioned, but either will work fine. Also, when creaming the butter and sugar, it’s not as necessary to cream as long for cookies as you would for a cake. A cake requires the butter and sugar to be well creamed to guarantee a high and light finished product. For cookies, that’s not necessary. Just a good creaming will be enough.
Instead of greasing your baking sheets, you can line them with baking parchment. This is sold in the section of the store where you find aluminum foil and waxed paper. This save you time from having to wash baking sheets when you’re done baking your cookies. All you do is line the baking sheet, drop your dough onto the parchment and bake as usual. When you’re finished baking, simply throw away the parchment and wipe off the baking sheet….it’s that easy! If you bake a lot of cookies, this will really be a big help to you to have it on hand.
Another cookie recipe I passed to you a while back is “Overnight Cookies”, which bake all day or all night, according to your schedule. It’s a great summer recipe since it uses so little electricity! To get the recipe, click on this link:
Round up the children in your home and spend some quality time this summer baking, using this recipe:
OATMEAL CHOCOLATE CHIP COOKIES
- 2 sticks butter, softened
- 3/4 cup brown sugar (light or dark)
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups uncooked oatmeal (quick-cooking or old-fashioned)
- 1 cup chopped pecans
- 2 cups chocolate chips
- 3/4 cup raisins
Cream together the butter and both sugars. Add the eggs and beat well. Add the vanilla extract. Combine the flour, baking soda, and salt and add to the creamed mixture gradually. Add the remaining ingredients and mix well. Drop dough by the teaspoon onto greased baking sheets or lined with parchment paper. Bake at 350 degrees for 8-10 minutes. Let cookies rest on baking sheet for about 2 minutes, then remove them to a cooling rack to finish cooling. Yield: about 5-6 dozen.