My whole life, my mom has been known for her killer chocolate chip cookies. At almost every event, party, or family dinner we could count on her whipping up a batch, and over time they became a thing of legend, a staple, something we all looked forward to with anticipation.
Once I got married, I forged a little side road off the path my mom had carved before me. Mom's cookies were something that I wanted to leave to her, so I found my niche with oatmeal chocolate chip cookies. I haven't had nearly as long to establish legend, but when Nathan came home telling me that the guys at work were wondering when our next party was because they were anxious for the left over cookies, I knew that I had found my specialty. I love to bake, and I do experiment with other things, but this is a staple.
My idea for this post was to share my recipe with you, complete with all my helpful hints, and then in turn ask you to share your particular area of culinary expertise. I think we probably all have at least one.
So here it goes. My recipe is adapted from the Quaker Oats Vanishing Oatmeal Cookie recipe, with only a few small changes.
*2 sticks of butter, softened (this is a big key!!! I try and leave my butter out for two hours before baking, because no manner of microwave softening is ever quite as good)
*1 1/2 c brown sugar (I add a little more than the recipe calls for, and it's always treated me right)
*1/2 c sugar
*2 tsp vanilla (again, recipe calls for less, but for me, 1 tsp just wasn't enough, so I double up)
*1 tsp baking soda (and please don't add any extra there! I did by accident once, and trust me, you don't want to go there)
*1 tbls cinnamon
*1/2 tsp salt
*1 1/2 c flour
* 3 c rolled oats
* 1 package semi-sweet chocolate chips (or chunks)
Mix sugar and butters, then add the other ingredients one at a time. Stir in chocolate chips, preheat oven to 350, put generous sized balls of dough on the cookie sheet, and only bake for 9 minutes!! This is very important. I always take my cookies out before they look done, but oatmeal is tricky because it hardens way more than you would expect. So for soft cookies, bake no more than NINE minutes.
And that's it. Simple but absolutely delicious. Now, if you have a few minutes, please share what your specialty is, and make sure you don't leave out any of your secret touches! Maybe we can compile quite a list of tried and true specialties here, so we'll have a few tricks up our sleeve in the days to come.