Last week my students made oatmeal cookies and I will have to say they were fantastic! If you have ever made cookies from scratch you know it is so easy to mess them up! It makes it doubly hard to keep everything straight when there are five to six students working on the same recipe. As the instructor, I step back and watch. I’m not the type to get in the kitchen with them. Mistakes are great tools for learning! Questions like these will be floating through the classroom as they are busy in their kitchens:
- Did you measure the soda?
- How much sugar do we add?
- Do we use all purpose flour or self rising?
- Hey, I don’t think you packed the brown sugar!
- Do we cook these at 325?
Of course they all have a recipe in front of them and a planning sheet that should have their specific jobs listed. Plus two days before I have shown them how to make the cookies and use all of the equipment. How did they do? Out of 24 kitchens only 2 groups made some kind of mistake with their recipe which resulted in very flat cookies and another group had pale clumps that did not spread at all. For me, that is a very good baking day!
This recipe is the best oatmeal cookie ever! I have posted the original recipe here with lots of tips for cooking cookies if you are interested. Here is the one that I used at home this week and will have to admit we all had a hard time keeping our hands out of the cookie jar. It got so bad that I finally froze the cookies so at least they would have to thaw before we could eat them.
Also, these would be a good choice for your honey since Valentine’s Day is coming up.
Oatmeal Cookies with White Chocolate and Pecans from Quaker
Yield: 4 1/2 dozen
- 1 1/4 cups butter, softened (1 1/2 sticks)
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg at room temperature
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon soda
- 1/2 teaspoon salt
- 3 cups Quaker Oats old fashioned
- 1/2 cup chopped pecans
- 1/2 – 3/4 cup white chocolate chips or semi-sweet chocolate chips ( I halved the dough and made both)
- Preheat oven to 375 degrees.
- Beat together sugars and butter until creamy.
- Add egg and vanilla. Beat well.
- Add combined flour, salt, and soda. Mix well.
- Stir in oats.
- Stir in pecans and white chocolate chips.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet or one lined with parchment paper.
- Bake for 8 minutes for chewy or 10 minutes for a crisp cookie.
- Cool at least a minutes before removing to a cooling rack.
- Cool completely.
- Store in a tightly covered container.
PS If you decide to make these plain that is without nuts and chocolate, add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the flour.