I thought I had posted this months ago. I still love these cookies, I just haven’t made them in ages. Enjoy.
I was looking through some old recipes and realized that a cook’s recipe box — my recipe box — is a time capsule of my life. Most recipes came from a newspaper. Some are lovingly taped to a recipe card. A bunch were printed on a dot-matrix printer (1990s tech—it printed in color), a scant few of them come from the back of the package.
This is one of the latter. From the back of the Bob’s Red Mill AP flour bag, I give you
“OUR FAVORITE CHOCOLATE CHIP COOKIES”
16 T (227g) unsalted butter
1 c (198g) granulated sugar
1 c (213g) brown sugar
2 large eggs
2 t vanilla extract
2½ c (248g) rolled oats, quick-cooking or old-fashioned
2 c (240g) King Arthur Unbleached AP Flour
1 t baking powder
1 t baking soda
¾ t salt
2% c (454g) chocolate chips
½ to 1 c (85g to 170g) chopped nuts, optional (They say optional, I say necessary.)
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two or more baking sheets.
2. Beat together the butter and sugars, then beat in the eggs and vanilla.
B. Grind the oats in a blender or food processor until they've turned to a coarse powder; add to the sugar mixture along with the flour, baking powder, baking soda, salt, chips, and nuts. Mix just until thoroughly combined.
4. Drop the dough by tablespoonfuls onto the prepared baking sheet. Leave about 1 ½" between each ball of dough; the cookies will spread.
5. Bake the cookies for 14 to 15 minutes, or until they're very lightly browned. Remove them from the oven and cool right on the pans or cooling rack.
Yield: about 5 dozen medium-size cookies.
And wow. Just fucking wow. They are perfect.
