Oatmeal Chocolate Chip Cookies

I needed a cookie fix today.  The weather forecasters are calling for torrential, biblical, end-of-the-world, monsoon rains to hit this evening and continue into Friday.

Sounds good to me.  I love Mother Nature at her finest.

But…  While we can still cook in a possible over-the-top-storm-induced power outage, we have electric ovens.  If I wanted cookies, I had to make them today to be safe.

So I did.

These are a pretty simple and basic cookie.  The ingredients are what every home should have readily available.  And they’re really good.

Adding a pinch of baking powder and not flattening the cookies makes for a softer finished cookie without going the expensive-gourmet-bakery-under-baking route.  I prefer my cookies cooked but I also like them slightly soft and slightly thick.  This seems to work just fine.

If you’re feeling adultish, you can switch out a tablespoon of the water with a tablespoon of bourbon or whiskey. Makes for a subtle change that’s unexpected but really good!

Oatmeal Chocolate Chip Cookies

  • 2 cubes butter (1 cup)
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 tbsp water
  • 2 cups flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups chocolate chips
  • 1 cup chopped walnuts

Preheat oven to 375°.

Cream butter and sugars together until light and creamy.  Add eggs one at a time and mix well.  Add vanilla and water and mix well.

Mix together flour, baking powder, baking soda, and salt.  Add slowly to butter mixture, mixing well.  Add oats and mix well.

Add chocolate chips and walnuts and mix until blended.

Scoop onto ungreased cookie sheets and bake about 14 minutes.  (I use a #30 scoop – about 2 1/2 tbsp per cookie.)