“You know what I love about cooking? I love that after a day when nothing is sure, and when I say “nothing” I mean nothing, you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. It’s such a comfort.”
I love that quote from the movie Julie and Julia. I feel the same way when I bake. It is such a comfort that if you put butter and sugar and eggs and flour together, it will create something more delicious than you could ever imagine tasting each individual ingredients. It kind of reminds me of 1 Corinthians 12 and the body of Christ. Now who would have thought there would be a biblical lesson to baking? :)
Moving on, today I’d like to share my favorite cookie recipe. And I don’t take the word favorite lightly.
It tastes like your basic chocolate chip cookie, except the oatmeal makes it a little more dense and not as sweet. I got this recipe from my first wedding shower, when guests were asked to bring their favorite, and I’ve lost count how many times I’ve made it. My recipe card lives in this sweet box the hostesses gave me:
I’m not endorsing cookies for breakfast, but if you happen to dip a cookie in your coffee, you may find the greatest combinations.
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 tablespoons milk
- 2 eggs, lightly beaten
- 2¼ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ cups old-fashioned oats
- 1 package (12 oz.) semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Cream butter and sugars; add vanilla, milk and eggs.
- Mix flour, salt, baking power, and baking soda.
- Blend butter mixture with flour mixture and stir in oats and chocolate chips.
- Put rounded teaspoons of batter on cookie sheets and bake for 12 minutes.