Saturday, April 25, 2009
Jillette Oatmeal- Chocolate Chip Cookies
I named these Jillette cookies because they are a combination of my friends Lynnette Best Ever Chocolate chip cookies, which we are all crazy about and my favorite Oatmeal with chocolate chips-not raisins (I don't love cooked raisins in baked goodies for some reason. An abonination to my dad! Sorry dad!! I loved them in Gorp or cooked, but not baked! Okay T.M.I.!!)
1 cup margarine
1/4 cup Unsalted Butter
1 1/4 cup (10oz) Brown sugar
1 cup plus 2 Tablespoons (8 oz) White sugar
2 Large eggs
2 teaspoons Vanilla extract
2 1/2 cups (14 ounces) all-purpose flour
4 cups (10 ounces) Regular Rolled Oats
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt OR 3/4 teaspoon table salt
1 1/2 to 2 cups Mini Chocolate Chips or 1 1/2 Regular Chocolate chips.
Toasted walnuts or pecans are great additions if you love nuts.
Sift flour, baking soda, baking powder, and salt into a bowl. Set aside.
Using a mixer with a paddle attachment, cream butter and sugars together until blended. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Stir in chocolate chips. Preheat oven to 350 degrees. Place on cookie sheet and bake until light golden brown but still soft. (I use my smallest cookie/ice cream scoop and cook them 9-10 minutes) The cookies will still look moist when you take them out; don't be tempted to leave them in a minute longer this will insure that they stay nice and soft! Let cookies rest on cookie sheet for only 1 or 2 minutes.
If you are like us you don't need to worry about dirtying a cooling rack -hot cookies seem to disappear into thin air. Best enjoyed with a tall glass of cold milk and good company.
Notes on the recipe: Milk or dark chocolate? You decide. Use half milk and half dark, if it makes everyone happy. The draw back for milk chocolate lovers is that mini morsels (chips, M&M's etc. only come in dark) *These cookies always taste better if you freeze the dough first and cook them from the frozen state – just add a couple of minutes to the baking time. The dough keeps well for about a month in the freezer-If it last that long. Just form into balls before freezing. I generally scooping them out on top of a wax paper lined cookie sheet, freeze them, once frozen I toss them all into a big gallon freezer bag. This come in handy when you have to take a meal into someone last minute. I simply remove the frozen dough balls in the desired amount to another back and deliver with the hot meal and baking instructions so they can eat them HOT! The BEST way to eat a cookie.