Friday, February 12, 2010
Oatmeal Chocolate Chip Cookies
This recipe goes way back. I tweaked and tweaked back when I was in college to come up this. I even did a class presentation on this recipe for one of my engineering classes, using slides on a slide projector, showing my scientific process determining how different types of fat affect the crispiness/softness/chewyness of cookies.
I determined that Parkay yielded the softest cookies compared to other brands of margarine. Butter yielded a crisper cookie. (Parkay cookies stayed softer after the cookies had cooled than butter cookies. Thank you trans fats, you rascals).
Scientifically speaking, I made probably 10 batches of cookies so I definitely had a fair amount of data to work with.
Now as deliciousness is concerned, even the type of oats impacts the texture of the cookie. For this batch, I used Quaker Old Fashioned Oats. They are whole. They add a more chewy, oaty-nuttiness than Quick Oats. It's up to you what you like better. Both are yummy.
1 cup margarine or salted butter, softened
1/2 cup white sugar
1 1/4 cups light brown sugar, packed
2 teaspoons vanilla
2 teaspoons milk
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups quick-cook oats
1 cup chocolate chips
1 cup chopped pecans (optional)
1. Preheat oven to 375F.
2. Using an electric mixer, cream butter and both sugars in a large bowl.
3. Add eggs, milk, and vanilla while beating.
4. Beat in flour, a little at a time.
5. Add salt and baking soda.
6. Using a wooden spoon, mix in oatmeal thoroughly.
7. Fold in chocolate and nuts.
8. Drop dough by spoonful on an ungreased cookie sheet. Space them about 2 inches apart.
9. Bake 10-13 minutes or until golden.
10. Let cool about a minute on the cookie sheet before transferring to a cooling rack to cool the rest of the way.