The Fergus Falls Daily Journal

Hiding the cookies

By Allison Myhre

January 23, 2008

1 comment

It’s sad when you make a batch of cookies that are so good, you have to immediately hide them in the freezer, or give them away so that you don’t eat them all in one sitting. Lately, I’ve been reluctant to bake too much because I don’t want to be accused of sabotaging anyone’s diet…

But when your child asks you to make cookies, how do you refuse? And besides, I love to bake. While my cooking skills can be questionable at times, I’m a pretty darn good baker, and could probably be very happy in life working as a pastry chef. Too bad there’s not a lot of need for that in good ol’ Fergus Falls.

I’ve had this particular recipe in my collection for many years, and it’s always good. It can be considered somewhat healthy if you believe that oatmeal and dark chocolate are good for you. Whatever works, right?

And here’s my trick for cookies that are chewy, but with just a little crisp in the bite: line a couple of clean kitchen towels with paper towels. After removing cookies from the oven, let them rest on the pan for an additional minute, then transfer to the paper towels. They will turn out just right.

Oatmeal Chocolate Chip Cookies

1 ¾ cups all-purpose flour

1 tsp. baking soda

½ tsp. salt

1 ¼ cups brown sugar

1 cup unsalted butter, softened

½ cup sugar

2 eggs

2 T. milk

2 tsp. vanilla

2 ½ cups quick oatmeal

2 cups Ghiradelli 60 percent cacao bittersweet (or other high quality) dark chocolate chips

Preheat oven to 375 degrees.

Combine flour, soda and salt; set aside.

Combine brown sugar, butter and sugar in a large mixing bowl, beat with an electric mixer until creamy. Add eggs, milk and vanilla, mix well. Gradually mix in flour mixture, then stir in oats & chocolate chips. Bake around 9 or 10 minutes. (watch carefully… everyone’s oven is different.)