FoodieTots.com

I know, here we are on the cusp of holiday baking season — the arrival of Gourmet’s annual cookie issue was better than Christmas to many a food blogger — and here I am with plain old chocolate chip cookies. But before the hustle and bustle of the holidays, why not enjoy a simple pleasure. A recipe simple enough to make with the kids, an easy after-school treat for a rainy Monday, or, in my case, a quick way to assuage a mama’s guilt after a weekend away.

Chocolate chip cookies can be a polarizing matter — do you like yours crispy or chewy? I add oatmeal, which makes them healthy (it does, right?) and lends the perfect crisp-chewy texture, in my opinion. Like many recipes, it is based off the back of the chocolate chip package. Aside from the addition of oatmeal, I also double the salt and add almond extract with the vanilla. (I can’t take credit for that either — it’s a tip gleaned from Giada.) I’ve been known to use a mix of raisins or cranberries, or even coconut, with the chocolate chips, but I’ll leave those choices up to you.

Recipe: Oatmeal Chocolate Chip Cookies
Adapted from Ghiradelli’s baking chip package

Ingredients:

• 1 1/2 cups unbleached all-purpose flour
• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup butter, room temperature
• 3/4 cup granulated cane sugar
• 3/4 cup brown sugar
• 2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 12 ounces chocolate baking chips

Instructions:

1. Preheat oven to 375 degrees.

2. Beat butter and sugars at medium speed until creamy. Add eggs, one at a time, and vanilla and almond extracts, continuing to mix on low speed until well combined. Add flour, baking powder and salt, then gradually add oats until just incorporated. Stir in chocolate chips.

3. Line baking sheets with parchment paper and drop dough by tablespoon onto pans. Bake for 9-11 minutes, until centers are dry and edges are lightly golden. Remove to cooling rack and try to hold back little hands at least until the cookies are no longer piping hot.  Makes about 3 dozen cookies, depending on the size of your scoops.