Tuesday, December 18, 2012

Stockings

It is just about time to hang the stockings again.   Oh, my the time has flown.  Here I have shot the photo in manual again.

This is a favorite, classic oatmeal-chocolate chip cookie that my MIL has made for years.  When my husband and I got married it wasn't long and he requested I learn to make this cookie.  Do you all ever get a little paper magazine in your newspaper called Relish.  It is a really great little supplement to the paper and in December's issue it had a professional cookie baker in it, Mary Carter.  She had the best tips on getting the greatest cookies out of a recipe.  One tip that stood out to me was to add a bit more flour to the recipe than it calls for to get a dense cookie that stands up tall.  I did a few of her tips for this recipe that I have made many, many times and it did make a nicer cookie.  Santa will be pleased!:)
Here is the recipe:


Oatmeal-Chocolate Chip Cookies

1/3 cup butter or margarine, softened
1/3 cup oil (any vegetable oil)
1/2 cup sugar
1/2 cup light brown sugar, packed
1 egg
1 tsp. vanilla
1 1/2 cup flour (this time, I used the above baking tips and added 3-4 tbsp. more)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup quick-cook oats
1 cup chocolate chips

Preheat oven to 375 degrees.  In a large mixing bowl add the butter, oil, sugar, and brown sugar and cream with an electric mixer.  Add the egg and vanilla, mix well.  Add the flour, soda, salt, and oats in a separate mixing bowl and combine.  Then mix the dry into the wet ingredients.  Add the chocolate chips and mix by hand until combined thoroughly.  Spoon out teaspoonfuls of dough on ungreased, insulated cookie sheets (can use parchment paper)  and 
cook for 8-10 minutes.  Take the cookies out when tan instead of golden and transfer the parchment paper with the cookies on it right to the counter to cool.  The parchment paper really helps when you take the cookies out at the tan baking stage.  Then the hot cookie doesn't fall apart as it cools undisturbed on the parchment paper.  It holds it's shape really well.  
Yield: around 24 cookies 
 Sherry
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10 comments:

The Quintessential Magpie said...

Sherry, those look absolutely divine! YUM!

XO,

Sheila

Our Neck of the Woods said...

The photos look great! Good job with the manual shooting :)

The recipe sounds like a winner. I love oatmeal, especially in cookies.

Daphne Bryson said...

Good Evening Sherry, I love this recipe, but could I ask, does the 1 1/2 cups of flour include the 2-3 tablespoons of extra flour, or do I have to add it. Looking forward to making these cookies. Have a lovely evening. Best Wishes Daphne

Sherry said...

Hi Daphne,
The flour is the 1 1/2 cups and then add 2 or 3 tablespoons more to make a denser, taller cookie. I did this trying out the cookie baking tips I was referring to in the post. Thank you for your question and have a very Merry Christmas!
Sherry

Ms. Redo said...

Thanks for the recipe, I've printed it and can't wait to try it, I know my husband will love it with the oats! Mary

Red Couch Recipes said...

Santa will love them. I like Relish too! I do love a dense cookie. Joni

Sylvia said...

oh I could eat one right now, they look so yummy!

Jeanette@Creating A Life said...

Oh my goodness, these sound wonderful and your photos look great!

Jeanette

Sandi@ Rose Chintz Cottage said...

Hello Sherry,
I have a recipe that I always use for Oatmeal-chip cookies but I'm going to give yours a try. I'm always wanting to try something new. Thanks for sharing and have a wonderful Christmas with your family and friends.

Christmas blessings,
Sandi

Katarina said...

I Love chocolate cookies, everyone in my house does! I'll try the recipe for sure! :-)

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