Its been a rainy afternoon and I can’t think of a thing better to do than bake cookies! I am sure I could find something more productive, but productivity requires energy and that’s where the cookies come in.
Today, I’m sharing a long time Cafe favorite cookie recipe that I adapted from the back of a few different chocolate chip bags. Because of my deep love of cake, I prefer my cookies to have a similar fluffy texture. Usually, that just means adding more flour and reducing some of the sugars.
First, gather your supplies. Pulling everything you need out of the cupboards and fridge will make combining the ingredients easier and you are less likely to forget a step. Which can be very unforgiving in baking.
Supplies: a mixer, 2 bowls, spatula, wooden spoon, measuring cups, measuring spoon, butter, flour, sugar, salt, baking soda, vanilla, eggs, oatmeal and chocolate chips
1 cup Butter (softened / 2 sticks)
3 cups Flour
1/2 cup Sugar
3/4 cup Brown Sugar (packed)
2 Eggs
1 tsp Vanilla
1 tsp Baking Powder
1 tsp Salt
3 cups of Oatmeal (not quick oats!)
1/2 cup of Chocolate Chips
Preheat oven to 375 degrees. In the bowl of a Standing Mixer with the paddle attachment, blend the butter and sugars on high for about 5 minutes until nice and fluffy. While your butter and sugars are mixing, in a medium bowl measure out the flour, salt, baking powder and blend with a wire whisk and set aside. Add the eggs one at a time to the butter/sugar mixture on low-speed, then add the vanilla. Keeping your mixer on low, slowly add the flour mixture until just combined, do not over mix. With a wooden spoon mix in the oatmeal and chocolate chips. Here is where you work on your biceps! Your cookie batter will be thick! It should be tough to mix in the oatmeal. Scoop the batter on to baking sheets and bake for 10-12 minutes.
Good work out…you deserve a cookie.
The Snowbrush Cafe 