Tuesday, November 17, 2009

Oatmeal Cookies are better with chocolate chips than with raisins.

Usually when it comes to cookies, it's only chocolate chip cookies for me. But today I am home sick with absolutely no voice, and I got bored and decided I wanted to cook myself some oatmeal. Then, as I stared at the oatmeal cylinder, I though... "Hmm. Oatmeal cookies sound better than a bowl of oatmeal."

So I made some of those instead.

The following recipe is the best oatmeal cookie recipe ever. Period. That's all there is to it.

Oatmeal Chocolate Chip Cookies
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract

1 1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp pumpkin pie spice
1/2 tsp salt

3 cups rolled oats
1 heaping cup chocolate chips

Preheat oven to 350 degrees F

In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth.

In another bowl, combine the flour, baking soda, cinnamon, cloves, and salt;

stir into the sugary, buttery, eggy mixture. Then stir in the oats and chocolate chips.

Drop by whatever-size-you-want spoonfuls onto ungreased cookie sheet.

Bake for about 9 minutes... but check them at 8.

Now, for higher altitudes, I've finally mastered all the baking challenges! First, you'll want to preheat your oven to about 25 degrees higher. Then you'll want to decrease your leavening agent (in this case, the baking soda) by a little scosche (scoshe?).ll like make it more of 3/4 tsp instead of a full tsp. You'll also want to decrease your sugar a bit... so with the white sugar, I only put in about 1/3 instead of 1/2. And that's it! Something about things baking faster at higher altitudes, so the flour rises and falls quicker, but still keeps baking, in turn making a hard, sunken product, blah blah blah. But, either way, delicioso!