My intentions were good. But the road I am on took a turn that was paved completely with…Oatmeal Chocolate Chip Cookies.
I was supposed to take Leandro and his buddy, Scott, to the gym with me for their regular weekly play date, where they could scramble in the habitrail (like McDonald’s Play Places without the Happy Meals), watch movies, draw, or just run like the demented maniacs they are after a day cooped up in school. Meanwhile I would do a virtuous hour on the treadmill, go home and make dinner.
But between one thing and another, we did not go. I attempted to recuperate from said setback by having the boys make their own trail mix for snack. Craisins, walnuts, sunflower seeds and…semi-sweet chocolate chips. Just enough virtue. But mischief was lurking…
Leandro was keen, but Scott, once he had put together a bowl, said, “But I thought we were going to bake with this!”
“No, it’s trail mix. You eat it like that.”
“I don’t want it like this. I thought we were baking.”
I don’t know about you, but when a kid tells me they want to cook, I say, “Bring it on!” And so, instead of burning calories at the gym, we three spent the afternoon piling calories into a bowl, smushing butter, measuring sugar, sniffing vanilla, cracking eggs and talking about the effects of temperature on substances like butter and water.
And then we ate cookies! And have plenty left over to weather the colossal blizzard headed our way. So it wasn’t the path of virtue, but it’s righteous. Very righteous.
Stay warm everyone.
Oatmeal Chocolate Chip Cookies
(note: these are more crispy than chewy, but have nice tenderness in the centers)
1.5 Cups packed light brown sugar
14 Tbs (1.3 Cups) unsalted butter, softened
1 tsp vanilla
2 Cups quick-cooking oats
1.5 Cups whole wheat flour (stone-ground is fine)
1 tsp baking soda
¼ tsp salt
1 Cup semi-sweet chocolate chips
(optional)½-1 Cup mixed dried cranberries (sweetened)/raisins/chopped walnuts
Preheat oven to 350°F.
In large bowl, stir brown sugar and butter until well blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt, followed by chocolate and optional nuts and dried fruit.
Drop dough (it will be fairly thick and sticky) by rounded tablespoons onto an ungreased baking sheet (on foil is fine) about 2 inches apart. Bake about 15 minutes or until tops are golden brown (start checking at about 10 minutes). Cool for a minute and then transfer to wire rack to cool completely.
Makes about 4 dozen cookies.
To store: once they are completely cooled, you can seal them in a plastic container and store at room temperature for about a week. Can also be frozen in a sealed plastic container. Get as much air out as possible!