Cookbook | Ingredients | Recipes

|  Desserts

Ingredients

• 3 sticks of Butter (12 oz) (340 g)
• 1 box of Brown Sugar (16 oz) (450 g)
• 1 cup of White Sugar
• 1/2 cup of Water
• 2 eggs
• 1 teaspoon Vanilla (+-)
• 2 cups of Flour
• 2 teaspoons Baking Soda (+-)
• 1 12 oz (340 g) package of Semi-Sweet Chocolate Chips
• 8 cups of Oatmeal (+-)

Procedure

The following steps should be done with a mixer, scraping the bowl as needed to assure all ingredients are combined:

1. In a large bowl, combine Butter and Sugars until smooth
2. Mix Water, Eggs, Vanilla in separate container
3. Add Egg mixture to Butter mixture and mix until smooth
4. Sift in Flour and Baking Soda, and mix until smooth

The following steps should be done with a big, sturdy mixing spoon:

1. Stir in Chocolate Chips and about 6 cups of the Oatmeal
2. Stir in additional Oatmeal until dough is stiff, almost crumbly

Dough is now ready for baking. If necessary, you can refrigerate the dough until you have time to do the actual baking.

To bake the cookies:

1. Use a teaspoon to scoop out dough for each cookie and place on a cookie sheet
2. Bake in 350°F (175C) oven about 10 minutes, until a toothpick comes out clean

Notes, tips, variations

Notes:

• The whole recipe can be halved (but you'll just need to make more)
• Butter is easier to handle if it is softened to room temperature (but don't heat it up)
• I eye-ball the Vanilla and Baking Soda, so the measurements are guesses, you may need to adjust them
• Depending on the oven & the cookie sheets you may need to adjust the temperature and/or time

Playing with some of the ingredients:

• Add more Chocolate Chips (or other small candy) if desired
• Substitute other "filler" (wheat germ, flaxseed, nuts, seeds, etc.) for some of the Oatmeal
• Whatever you do to adjust the Chocolate Chips and Oatmeal, make sure the resulting dough is very stiff - this helps make the cookies chewy

Allergies & sensitivities: If you have allergies & sensitivities, you are probably already familiar with making adjustments to your recipes. Sometimes, these adjustments change the taste of the resulting food. I have successfully made the following adjustments:

• MILK
  • substitute non-dairy butter substitutes (e.g., Earth Balance)
  • use chocolate that is made without milk
• CELIAC DISEASE & GLUTEN SENSITIVITY
  • substitute a gluten free flour (e.g., Bob's Red Mill)