|My favorite cookies!|
Being sick has allowed me to reflect alot. It's also allowed me to sleep alot, but I don't think that was by choice. I really couldn't help that I fell asleep on the couch after breakfast every day that I've been home sick this week. But I digress. Being sick has made me seek comfort, in part out of loneliness, and in part because it sucks to have my head hurt and feel so exhausted that just taking the dog out to go potty wipes me out. Luckily my mom was willing to bring me Jamba Juice and muffins while I was incapacitated. But I wanted more. I wanted cookies.
I'm realizing that cookies just may be my favorite. They're the perfect snack. They're portable and it's easy to exercise portion control with them. And they're round- I think round objects are pretty fabulous. They're fun to make, and more fun to eat. They're fun to share. And as far as variety goes, I think that if I wanted to, I could make a different type of cookie every week for the rest of my life and never get bored.
So what kind of cookie did I want while I was sick? Oatmeal Chocolate Chip. My favorite. I think it really is official- this is my favorite kind of cookie. It's been my favorite since I was a little girl singing along to her Minnie 'n Me cassette tape. It combines two loves of mine- oatmeal and chocolate. We all know how I feel about chocolate, but I never really get a chance to express my love of oatmeal. It is hearty, healthy, and delicious. It's something to really bite into. So naturally, combining oatmeal and chocolate chips in a single cookie makes me extremely happy, even when my head is clogged and I'm exhausted and I've spent far too many hours alone.
adapted from The Grand Central Baking Book
10 oz all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 cup unsalted butter, at room temp
7 oz granulated sugar
7 oz light brown sugar
2 eggs, at room temp
2 tsp vanilla extract
9 oz rolled oats
6 oz bittersweet chocolate chips
6 oz semisweet chocolate chips
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Measure the flour, baking soda, baking powder, and salt into a bowl and whisk to combine.
In a large bowl, beat the butter and sugars together using a hand mixer on medium speed for 3 to 5 minutes, until lighter in color and fluffy. Scrape the bottom and sides of the bowl several times during the process.
Crack the eggs into a liquid measuring cup and add the vanilla. Slowly pour the eggs into the butter mixture, adding them one at a time and incorporating them completely with the mixer on low speed. Scrape the bottom and sides of the bowl once during the process.
Gradually add the dry ingredients (in 2 to 3 additions) with the mixer on low speed. Scrape the bottom and sides of the bowl once, to fully incorporate the butter and sugar. Combine the oats and chocolate in the same bowl used for the dry ingredients, then add them to the dough and stir together with a spatula.
Scoop the dough into 1.5 oz balls. Arrange the dough balls on the prepared pans, 6 per pan, then press into 1/2-inch thick disks.