Oatmeal Chocolate Chip and a few Raisins Cookies

Friday it was about as hot as the surface of the sun in Farmington, and wretchedly humid. But did I turn on the AC and hang out with my Kindle? No, I baked cupcakes. (Granted, Andy deemed them "muffins" because I hadn't put frosting on them when he dug in.) When I declared my doings on Facebook, my Aunt Lynn, who I've actually never met, told me she was making cookies, delicious cookies; she was kind enough to send me the recipe.

Since it's slightly cooler out today, I figured I'd try my hand at the cookies that Aunt Lynn tells me are fantastic for breakfast as well as dessert. (Seriously, how have I never met a woman who makes cookies for breakfast!?)

Her recipe was a copy cat of Teaism's Salty Oatmeal Cookies. I've never heard of Teaism, but it sounds like a pretty happenin' place, desserts and tea? I'm there! Even though I have no idea where they are located. Minor Issue. The recipe my aunt send me was recreated by DCist here.

Here's my take on this scrumptious cookie, that I assure you, I will have for breakfast tomorrow. That is, if there are any left!


3/4 cup unsalted butter
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs
1 teaspoon vanilla
1 3/4 cups all purpose flour
2 cups Quaker Oats
2 scant handfulls of raisins
2 overflowing fist fulls of chocolate chips

(PS can we please take a moment to admire my new measuring cups? Little stacking dolls that MEASURE THINGS!)

Slice up some cold butter and whip it up with mixer. I used a handmixer because I'm a poor college student who isn't lucky enough to own a Kitchen Aid mixer. I have a Proctor-Silex I bought at Renny's after attempting to whip butter with a fork in a square tupperware container last semester.

Isn't butter glorious? If I didn't have more self control I'd probably have licked that beater. Don't worry, I didn't. Or are you more worried that I'd even fathom just eating butter? Because on rare occasions, it happens.

Add both the brown sugar and the plain ol' white sugar along with the baking powder, baking soda and cinnamon and mix until it looks like tiny clumps. Time for eggs and vanilla! Mix 'em in until they are well combined. For the record, I cracked both eggs one handed. Not at once, but I'm sure I could learn that trick if I had man hands.
















Slowly add the flour, but don't overmix, it'll make your cookies tough. And while normally being a Tough Cookie is a good thing, it's not as fantastic when you're eating said cookie. Now give into your desire to lick the beaters. You're done with them. When you've polished off all the dough on your beaters fold in the oatmeal and chocolate chips and raisins.

Doesn't the Quaker Oat Man creep you out? Ever since that episode of Rugrats where Chuckie's fear of The Man on the Oatmeal Box is revealed, I've gotten the heebiejeebies when I look at the box too. He's just smiling all tightlipped like he's holding back some sort of maniacal laughter. Not okay. Not peaceful. Not Quaker-like. But I would love to have his hat.

Toss the dough in the fridge for about an hour until it's cold. Sneak "small" pieces of it to taste-test. A girl's gotta make sure her dough is chilling properly! Preheat to 375 and drop hefty tablespoons of soon-to-be cookie onto a cookie sheet. And when I say "hefty tablespoons" I mean use your tablespoon to scrape out giant balls of oatmealy goodness. Sprinkle the tops of these lil' delights with some coarse Kosher salt and toss 'em in the oven for 13-16 minutes or until the edges start to turn that pretty perfect-cookie brown. Let 'em cool and devour 'em!