Today I had my friend's eight year old daughter at my house for a few hours. After my son was picked up to spend the day with his nana, I quickly discovered without him, there wasn't much interesting for her to do other than watch tv. All I have is toys best suited for a toddler boy.
I'm not much of a baker, but I suggested we make cookies. I looked up a quick recipe on allrecipes.com, noted a few suggested user modifications, and dove into it. I quarted the original recipe (which yields 42) because I didn't want to have a bunch of cookies in the house. I wish I would've only halved it, because they are some of the best cookies I've ever made! Oh well, its for the best, really. I forgot to set the timer and had to guess, but they still came out perfect- slightly crisp on the outside, soft and chewy on the inside.
This is the halved recipe (will make around 24)
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 eggs
1 teaspoon vanilla extract
3/4 cup and 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups quick-cooking oats
2/3 cup and 1 tablespoon chopped walnuts
1/2 cup semisweet chocolate chips (I used Ghirardelli)
1.Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3.Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 eggs
1 teaspoon vanilla extract
3/4 cup and 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups quick-cooking oats
2/3 cup and 1 tablespoon chopped walnuts
1/2 cup semisweet chocolate chips (I used Ghirardelli)
1.Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3.Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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