Monday, June 27, 2011

The One With the Oatmeal Chocolate Chip Cookies

"Why is a cookbook exciting? Because it has many stirring events."

That lovely little joke, as well as the following recipe for Oatmeal Chocolate Chip cookies came to me in the form of a little cookbook put together by my great-grandmother and her church friends in 1979. 

She called them Family's Favorite Cookies.

Here's the recipe, with a few additions of my own.

Preheat oven to 375*

  • 1 1/2 cup sifted flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 Tbls coffee (or hot water, if you don't have a pot brewing)
  • 1 tsp vanilla
  • 1/2 - 1 tsp almond extract
  • 2 cups quick oats
  • 1 package (12 oz.) semisweet chocolate chips (or half a package of milk, half of semisweet chocolate chips)
  • 1 cup chopped walnuts or almonds (optional) 

Sift flour, baking soda and salt. Set aside. Cream butter and sugar together.  Add eggs one at a time, beating after each.  Add the hot coffee or water. Mix in sifted dry ingredients. Add vanilla and almond extract. Stir in oats, chocolate chips and nuts. Drop by spoonfuls onto a baking sheet lined with parchment paper. Bake for 8 to 10 minutes.

My great-grandmother also included this tip: "I always double this recipe. I divide it before adding the chocolate chips, that way I have a batch of oatmeal cookies. I insert a plastic bag into coffee cans and fill them with cookies. They keep indefinitely in freezer, or in refrigerator. You can warm them for a minute or two in a hot oven to have freshly baked tasting cookies."

Glancing through the rest of the book I discovered her greatest contribution was to the dessert section. So that proves it... the fact that I am mostly interested in making desserts is genetic... I can't help it.

This recipe is really good. In my teenage years I consumed several batches of just the dough... but the cookies themselves are also great. It's the little additions like the almond extract and the coffee that make a big difference. Plus, they have oatmeal in them which, of course, means they totally count as a breakfast food.


  1. I knew I could count on you to verify these are in fact a breakfast food! Can't wait to try them out!

  2. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs:


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