Holy moly, it’s been awhile since I last posted eh? If you’ve been following my blog (which I assume no one has… sighh), I’m sorry for the inactivity.
I want to thank you, yes you, my dear Elephant, for being such a dedicated reader and good friend. I hope you’re enjoying your time in toronto!
Wanna hear my excuses now?
So first off, it’s summer. You would think that I would have a lot of time on hands to bake up a storm everyday. But nope. I’m busier than when I’m actually in school.
Busy with what? Doing what a cookie monster does 🙂
Second, my computer broke and I had to wait a month to get it back =.= I have a laptop but I lost the USB cable to my camera and my laptop can’t read the card I have in my camera.
So yea, I wasn’t just sitting all day on my butt and eating cookies.
Or was I?
These cookies came straight from a recipe I found on the back of a Robin Hood Oats bag. I first made these with my awesome friend, whom I referred to as Elephant, during one of our mad baking sessions!
I have to say, these are some pretty awesome oatmeal cookies. I’ve tried so many recipes before this one and none of them gave me that warm “I’m glad to be inside when it’s raining” kinda feeling. (That’s how all oatmeal cookies should make people feel, comfortable) But these did! I’m never trying another recipe again, oh wait, maybe I’ll try the Quakers one someday. I heard those are pretty good as well.
Hmm…I should refrain from saying never, ever and forever.
If you know me, you’ll know that I tend to exaggerate. A lot.
So I made these cookies for a friend. I promised him cookies A LOOONGG TIMEE AGOO (see, I’m exaggerating again). At first I was gonna bake him these cookies, but I was feeling a bit tubby so I opted for what I would like to think of as “healthier cookies”. He loved them and wolfed down at least a dozen!
These may look thin, but they were very soft and chewy, with a crsipy edge. Exactly how I love all my cookies 🙂
Enough rambling, here’s the recipe!
My Favourite Oatmeal Cookies
source: Robin Hood
|3/4 cup||margarine||175 mL|
|3/4 cup||brown sugar, packed||175 mL|
|1/2 cup||sugar||125 mL|
|2 tbsp||water||30 mL|
|2 tsp||vanilla||10 mL|
|3/4 cup||ROBIN HOOD® All Purpose Flour||175 mL|
|3/4 tsp||baking soda||3 mL|
|2 1/2 cups||ROBIN HOOD® or OLD MILL® Oats||625 mL|
|1 1/2 cups||semi-sweet chocolate chips||375 mL|
* I used butter (salted) and I used half a cup each of raisins, craisins and white chocolate in place of the semi-sweet chips.
CREAM first 6 ingredients together on medium speed of electric mixer until light and creamy. Combine flour and soda. Add to creamed mixture, beating on low speed until blended. Stir in oats and chocolate chips. Drop dough by heaping spoonfuls onto greased or parchment paper lined baking sheets.
BAKE at 350ºF (180ºC) for 12-15 minutes, or until light golden. Don’t overbake.