Monday, September 22, 2008
Water, in a cookie?
--Double Chocolate Oatmeal Cookies
Double Chocolate Oatmeal Cookies
Best Recipes From the Backs of Boxes, Bottles, Cans and Jars Copyright 1979, 1981 and 1982
1 ½ cups sugar
1 cup margarine or butter, softened
¼ cup water
1 tsp. vanilla
1 ¼ cups all-purpose flour
1/3 cup cocoa
½ tsp. baking soda
½ tsp. salt
3 cups quick-cooking oats
1 6-oz. package semi-sweet chocolate chips
Heat oven to 350 degrees F. Mix sugar, margarine, egg, water and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 10 to 12 minutes. Immediately remove from cookie sheet.
Makes about 5 ½ dozen cookies
I feel a little less guilty making cookies with oatmeal since oatmeal is supposed to help my milk supply. I wasn't expecting to like these as much as I did since I'm usually not a fan of double chocolate cookies but I loved these.
They seemed to take a long time to cook and I'm not sure if I cooked them as long as I should have. They were still chewy, as I like cookies, but maybe they're supposed to be a crispy cookie. I've never added water to a cookie recipe before that I can remember. I wonder if that's why they seemed to take longer to bake.
My son was okay with these but if it were up to him, I'd make Creamier and Chewier Oatmeal Cookies every week.
Question of the Day: What was your favorite cookie when you were a youngster? I don't think I was that picky and loved all cookies. My mom didn't pick up the same cookies every week. When I was a little bit older I remember loving Brown Edged Wafers and Fig Newtons but I don't think my mom bought those.