Five cases of bottled water—check. Generator gassed up and ready to go—check. Furniture from basement moved upstairs—check. There was nothing left to do except bake. While I still had power before the storm hit I decided to whip up a batch of chocolate chip oatmeal cookies...a little comfort food to make me feel better while I wait for my uninvited guest, Hurricane Sandy. Luckily I had all the ingredients, and the only thing left to do was decide what kind of wine goes with cookies...white or red? —Lisa
1 cup butter, softened but not melted
1 cup packed brown sugar
½ cup white sugar
2 tsp vanilla extract
1 ¼ cups all purpose flour
½ tsp baking soda
1 tsp salt
3 cups quick cooking oats
1 cup semisweet chocolate chips
Preheat over to 325 degrees.
In a mixer (Betty to the rescue!) beat together the butter, brown sugar and white sugar until creamy. Add the eggs one at a time, then the vanilla. Combine the flour, baking soda and salt in a separate bowl and add to the creamed mixture until blended. Mix in the oats and chocolate chips. Drop by spoonfuls onto an ungreased baking sheet.
Bake for 12 minutes and allow to cool on a rack.