Anne BralyBack to school means bake sales and bake sales mean cookies. We make them by the dozen to support school activities and school-supported charities. Often, we go with the familiar – sugar cookies and chocolate chip. I’ve also seen bakery-made cookies and even those simple slice-and-bake confections with little taste on sale tables at school events. But really, don’t you think homemade cookies would bring in a bit more cash?
This recipe I’ve used whenever cookies are needed is one of the quickest and tastiest I’ve ever found. Oatmeal chocolate chip cookies are nothing new; they’ve been around for decades. But I love these cookies because they are soft and chewy, unlike some oatmeal cookies that are more like a granola bar – crunchy and crumbly.
The trick to keeping the cookies thick is refrigerating the dough for a couple of hours at least, even overnight. This firms everything up. And you don’t bake them for long – just under 12 minutes. They may not appear done, but that’s good. You don’t want to overbake them. When you see them begin to brown around the edges, remove them from the oven. They will firm up when they are completely cooled.
Now, here’s a find I’m willing to share. The next time you’re near a Little Debbie thrift store – there are several locations in the area – stop in and look for two-pound bags of old-fashioned rolled oats and two-pound bags of chocolate chips; I’m talking about the real thing, not imitation chocolate. The oats are $1.80 per package, and the chips are an amazing $2.30. They are miniature chocolate chips, but I’ve found they work very well in these cookies. Both bags contain enough oats and chips to make several batches.
I hope all of you have a good school year. And good luck with all the upcoming bake sales. These cookies should bring in some dough. But be sure to save enough for lunch boxes, too.
Oatmeal Chocolate Chip Cookies
1 large egg
1 stick unsalted butter
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
3/4 cup all-purpose flour
1/2 to 1 teaspoon cinnamon, added to taste
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips, plus more for topping
In the bowl of a stand mixer or in a large mixing bowl using an electric mixer, combine the egg, butter, sugars and vanilla. Beat on medium-high speed until creamed and well-combined, about 4 minutes.
Stop, scrape down the sides of the bowl and add the oats, flour, cinnamon, baking soda and salt and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl and add the chocolate chips, optional raisins or nuts. Beat on low speed until just combined, about 30 seconds.
Using an ice cream scoop, form dough into balls about the size of a golf ball, place on a parchment-paper-lined cookie sheet and press the bottom of a glass or coffee cup lightly on the dough until the cookies are slightly flattened. Place a few extra chocolate chips, if desired, on top of each cookie. Cover cookies with plastic wrap and refrigerate for a few hours. This will keep the cookies from flattening and spreading.
Heat oven to 350 degrees. Bake for about 11 minutes or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
This dough freezes well. The recipe is easily doubled, tripled, etc.
Contact Anne Braly at abraly@timesfreepress.com.