FIRST DAY IN THE BOOKS OATMEAL CHOCOLATE ‘CHIP’ COOKIES
“Well, I am getting caught up on my ‘Cookie of the Week’ posts, so today is a flashback. I know you will find it in your heart of hearts to forgive me for the delay. It is after all the spirit of the season, the spirit of the Christmas cookie, to forgive.
Last Tuesday, the boys had their first day at their new schools. It would be a day filled with plenty of nerves and anxiety. Coming home for lunch, Charlene suggested that it might be comforting if I made some cookies for their arrival home from school to help celebrate their new beginning. What a wonderful idea! Cookies as a source of comfort. Cookies as a symbol of continuity. Cookies for celebration.
Looking around our newly moved into home (our cottage in the grove) and its varied degrees of disheveledment (sure, it’s not a word, but it should be), I used what I had on hand to create today’s ‘Cookie of the Week.’
A comforting blend of old and new, this oatmeal chocolate ‘chip’ cookie features the grainy texture of oats with the nutty twist of steal cut oats, as well as the familiar flavor of chocolate carried along in bits of Hershey’s chocolate bar. What a great way to start anew.
Appropriate for our new year on the horizon, a cookie blessing for you. May all of your ‘First Days’ be filled with joy and may all of your roads lead to fresh baked cookies. Enjoy!”
½ cup Butter
½ cup Brown Sugar
½ cup Sugar
1 Egg
1 teaspoon Vanilla Extract
¾ cup Flour
¼ teaspoon Baking Powder
¼ teaspoon Salt
1 cup Quick Cooking Oats
½ cup Steel Cut Oats
2 Hershey’s Chocolate Bars (chopped slightly bigger than chocolate chip sized pieces)
Preheat oven to 350 degrees.
Cream butter, brown sugar, and sugar.
Mix in the egg and vanilla extract.
Mix in the flour, baking powder, and salt.
Mix in the quick cooking oats and steel cut oats.
Stir in the chopped pieces of chocolate bar.
Place Tablespoons sized balls of dough onto parchment paper lined baking sheets. (In our mess of a newly moved into kitchen, the only thing I could find to scoop out dough was a coffee measuring spoon, which blessing upon abundant blessing turned out to be one Tablespoon in size. Hallelujah!)
Bake for 10 minutes or until the cookies have turned a golden brown.
Makes about 18 cookies.
Revised Source: “Oatmeal-Chocolate Chip Cookies” recipe at www.browneyedbaker.com (By the way, what a cool name for a blog. It just sort of makes me smile.)
The credit for the pretty chalk penmanship goes to the previous owners of our home, but a great photo backdrop is a terrible thing to waste.