Weekends Are Too Short [Oatmeal Chocolate Chip Cookies]

Some things are just good. Like Girls (which I’ve only just discovered, thanks to my girls), car karaoke times, girl getaway weekends, homemade sangria, dressing up for a classy dinner, dancing at the bar til it feels like a workout, and, oatmeal cookies. In my mind, these things are all kind of related. It’s like, after a weekend of all those things, an oatmeal cookie is the perfect, old-fashioned, comforting ending. I think I’m getting a little too poetic about this oatmeal cookie.  But I hope your weekends were lovely. Mine was, and Monday morning seems like a very cruel thought right now. Might have to have an oatmeal cookie for breakfast.

If it’s as steamy where you live as it is in Ottawa lately then it is probably way too hot to consider using your oven…so why don’t you just keep these cookies in mind the next time you’re able to move around your kitchen without sweating. (Or! Wake up early and bake before it’s hot and then you can have a fresh-out-of-the-oven cookie when the sun comes up. I wish I was more of a morning person.)

If you’re more of a raisin than choco chip person when it comes to oatmeal cookies that’s cool, too. Or dried cranberries (kind of good for Christmas, right?).

Classic Oatmeal Cookies (from the Joy of Cooking)
Makes about 36 3-inch cookies

Whisk together thoroughly:
1 3/4 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Beat on medium speed until well blended:
1/2 pounds (2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
1/4 cup sugar
2 large eggs
2 1/2 tsp vanilla

Stir the flour mixture into the butter mixture. Add in:
1 cup dark chocolate chips (or raisins, or cranberries, or nothing! up to you)
3 1/2 cups old-fashioned rolled oats

Line baking sheets with parchment paper, or grease them, and place spoonfuls of dough on the sheets about 3 inches apart.  Lightly grease your hands and press the cookies down to form 1/2-inch-thick rounds. Bake until cookies are lightly browned and almost firm when lightly pressed in the center of the top, 6 to 9 minutes. Let the cookies cool for about two minutes before transferring them to a rack to cool.

Monday mornings will be a little better with these. 5 days to the next weekend! Enjoy!

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