I have been craving cookies all weekend while E was sick, so on Monday when she started feeling better, we made some together (with extra hand washing just in case of lingering germs). My favorite cookie recipe is this one, modified from the recipe that was on the inside of the Quaker Oats boxes in the 2000-2005 range. The original recipe was for raisin cookies, but I have made these with chocolate chips for years, and occasionally with craisins or other dried fruit and different spices.
We made today’s batch two ways: oatmeal raisin for Daddy, and oatmeal chocolate chip for me and E. Usually I put salt in the base batter for chocolate chip and cinnamon for raisin, so this time we used both. (More cinnamon never hurt anyone). We also used dairy-free margarine (Earth’s Best) because I was imagining sharing them with a friend who is dairy-allergic, but since that friend is also Jewish and Pesakh started Monday night, they probably won’t survive long enough for him to have any.
These baked up a little stiffer with the margarine than they do with butter, and of course without that buttery flavor, but I do like them both ways. The cinnamon and the whiskey-based vanilla I use have more than enough flavor to make up for anything lacking from not using butter. (Ed: they seem to have staled faster than the butter version)
1c butter or margarine, softened
1c brown sugar, firmly packed
.5c white sugar
1 tsp vanilla (or more)
In another bowl, mix:
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
Pour the dry ingredients into the wet ingredients. When they are well-mixed, add 3 cups of rolled oats. Divide the batter into two bowls, and add .5c of chocolate chips to one and .5c of raisins to the other.
Roll into 1″ balls and bake at 350F for 10-12 minutes or until just a little brown on the craggy edges. Cool on a rack before storing.