Here’s the deal: I make the best cookies. They’re freaking perfect. They are the cookies from the inside of the lid of one of those round cardboard boxes of Quaker Oats. The recipe goes like this(I have it memorized I’ve made it so many times):
- 1 cup of butter (2 sticks) at room temperature, or softened in the microwave(not melted)
- 1 cup of brown sugar (I prefer dark brown)
- 1/2 cup of white sugar (I prefer a fine raw sugar. The Olympia Food Co-op sells this in bulk)
Cream that stuff together. It’ll take up to a couple minutes, but be patient. When butter and sugar are “creamed” it means they look like one creamy substance instead of sugar with butter chunks in it.
Then add in
- 2 eggs
- 1 teaspoon vanilla
Mix those in nicely.
When that is all one delicious concoction, dump in
- 1 1/2 cups of flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Mix it in well. Then add:
- 3 cups oats
- 1 - 2 cups milk chocolate chips (sometimes I just do a cup, sometimes whatever’s left in an open bag, sometimes the whole 12 oz bag, which equals about 2 cups)
Stir all of this with a wooden spoon, then put it on a baking sheet and bake for about 10 minutes at 350 degrees. They will be soft and mushy when they first come out of the oven but the bottoms should look toasty. Give them a few minutes and they will firm up nicely. Then transfer to a wire rack or a plate or your mouth.
Nom Nom!