Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

(from The Frog Commissary Cookbook)

2 sticks of butter, room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 tbsp milk

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 1/2 cups oats (rolled or “quick,” but not “instant”)

2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.
Makes 4 dozen.


Notes:
- If you chill the dough for about 30 minutes before baking, you will have a slightly puffier cookie.
- You can substitute raisins for the chocolate chips.
- You can add up to 1 1/2 cups chopped nuts in addition to raisins or chocolate chips. You might want to make the cookies slightly larger if this is the case.

Sam's Sugar Cookies and Quick White Icing

The Cookies:

Make 1.5 batches of these

Full Batch

Ingredients

3 sticks of butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups (800g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

nutmeg

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt.

Cover, and chill dough overnight.

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Half Batch

Ingredients

1.5 sticks of butter, softened
1 cups white sugar
2 eggs
1 teaspoon vanilla extract
2.5 cups (400g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

nutmeg

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt.

Cover, and chill dough overnight.

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

The Icing:

Quick White Icing (from The Joy of Cooking)

This is a double batch. If only making one batch of cookies, you’ll only need 1.5 batch of this icing.

In a medium bowl, beat together on medium speed:

4 cups (1 pound) powdered sugar

1 stick butter, softened, or 3 tablespoons hot heavy cream

Add and beat until smooth:

6 tablespoons to 1/2 cup milk

2 teaspoon vanilla

1/4 teaspoon salt

No Bake Cookies

This is my mom's no-bake recipe that she's used all of my life.

2 cups sugar
1 stick butter
1/2 cup milk
4 TBSP cocoa powder

Set aside in a bowl:
-3 cups oatmeal (300 grams, 450 grams for batch-and-a-half, 600 grams for double batch)
-1/2 cup peanut butter (128 grams, 192 grams for batch-and-a-half, 256 grams for a double batch)

1 tsp. vanilla

1. Combine sugar, butter, milk and cocoa in a saucepan.
2. Cook until mixture reaches a boil, stirring frequently. Let the mixture boil hard for one minute (don't stir during this time)
3. Remove from heat and add oatmeal, peanut butter and vanilla.
4. Once the mixture is well-blended, drop by spoonfuls onto wax paper.