It is nearly impossible to find a person who would say "No" to the offer of a chocolate chip cookie. This cookie is a mainstay of American culture. You could even say, "As American as a chocolate chip cookie" (but I wouldn't want to downplay the role of apple pie in our national image!) There are many variations on this humble cookie, Toll House Cookies being the most famous of all.
Today, I want to share a recipe given to me over thirty years ago by a dear friend and I'm still making them. In fact, just yesterday, I baked up a batch at our school to add to the Pizza Day menu. As the saying goes, they went like hotcakes. I am certain you and yours will find them equally irresistible!
CHOCOLATE-OATMEAL COOKIES
3/4 cup butter
1 cup brown sugar
1/2 cup white sugar
1 egg
1/4 cup water
1 t vanilla
1 cup flour
1/2 t salt
1/2 t baking soda
3 cups quick-cooking oatmeal
12 ounces chocolate chips*
1/2 cup chopped nuts, if desired
Preheat your oven to 350 degrees F.
In a mixing bowl, cream together the butter and the sugars. Beat in the egg. Add the water and vanilla. Stir in the flour, salt and baking soda. Finally, stir in the chocolate chips and optional nuts.
Cut parchment paper to fit your cookie sheets. Drop the cookie dough by teaspoonfuls onto the parchment paper, about 9 to 12 per sheet. Place 2 sheets at a time into oven. Bake for about 7 minutes, then change the position of the cookie sheets from top to bottom, back to front, to ensure even baking. Bake for another 5 to 8 minutes. Let the cookies cool on baking sheets for 2 to 3 minutes before removing to a wire rack to finish cooling.
*I don't use commercial chocolate chips anymore. I prefer to buy a fine chocolate bar and cut it up into chunks myself. Sometimes, I like to mix up different types of chocolate in a recipe, such as a milk chocolate and a dark chocolate. The end result is divine.
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