I’ve been asked, a few times actually, to make chocolate chip oatmeal cookies. I’ve done it occasionally, but with mixed results.
I question whether the request is simply for standard oatmeal raisin cookies, with chocolate chips added to the mix, or is it for a new recipe that takes into account that raisins and cinnamon and chocolate are not necessarily perfectly complementary flavors.
I tend to shy away from cinnamon and chocolate, for example, but what of the raisins? I like chocolate chips and raisins. What is the requester requesting? They don’t know — they don’t bake — they just suggest. That’s their prerogative, surely, but it doesn’t help the baker find success.
Undaunted, I have bravely tried a new recipe. This morning’s approach offers a combination that I hadn’t considered but which turns out to be delicious. Yes, to cinnamon, no, to raisins, and, yes, to molasses. Interesting. Yes, interesting and yummy!
Come and get ’em.
Here are the ingredients and measures (as well as I can guess) in today’s cookies:
2/3 C shortening
1/2 C butter
2 T. molasses
3 tsp. vanilla
2 1/4 C flour
2 C old-fashioned oats
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
3 C chocolate chips (I used 2 C. semi-sweet, and 1 C. dark)