My sister-in-law, Yvonne, introduced me to these wondrous cookiful treasures. She claims she owes the recipe to another family, but I will always associate them with her.
Why I like these more than the average chocolate chip cookie:
- There are oats. But not so many oats they only taste like oats; enough oats to make them different.
- They are easy. In fact, they are hard to get wrong.
- They are fast. 7 minutes in the oven fast.
- They are soft. Need I say more?
250g softened butter
1 cap-full vanilla essence
1/2 cup white sugar
1/2 brown sugar
1 1/4 cups flour
1/2 teaspoon baking soda
2 cups oats
3/4 cup chocolate chips
- Preheat oven to 180 degrees C.
- I grab one very large plastic (microwave-safe) bowl, and only use the one bowl! (less dishes means better cookies). If the butter has been in the fridge, 30 seconds is perfect to melt and soften the 1 cup of butter (do it in this big bowl - don't dirty another!).
- Cream the vanilla, egg and sugars with the butter (I use a wooden spoon).
- Add remaining ingredients and mix with the same spoon (so now you've dirtied a bowl, a spoon, and maybe a measuring cup - nothin'!)
- Space evenly on two ungreased trays, dropping them on in spoonfuls or blobs (they've already got plenty of butter!).
- Cook for 7 minutes - even if you think they need longer. They should just begin to brown around the edges and show cracks on their surface.
- Remove from oven and squish down with a spatula (this makes them chewy and flat instead of soft and fluffy, as the baking soda ensures they puff just a little...ready to be squished!).
- Hide from husband and/or children until you have had your share.
I sometimes replace the chocolate chips with one grated apple and 1 teaspoon of cinnamon, for a more hearty, wholesome-tasting cookie.
P.S. This post is dedicated to Mariah, who has been longing for some Subway-ish cookies.