It has been a busy time. The second half of August blurred past: a beautiful wedding attended, some wonderful friends re-visited, Lee returned from the west coast, and a whole lot of preparation for the second year of grad school.
Plus, a lot of cooking gone unrecorded!
So on this first day of September, which is, after an earthquake and a hurricane passing-by, quite serene and fall-crisp-like, I give you cookies. Oatmeal and chocolate to be exact.
Adapted from a recipe shared by a good friend of my mother’s, I added a little spice to welcome Autumn. Not a difficult recipe and they are off the cookie plate before you set it on the table. Crunchy, light, and filled with chocolate morsels, really, you can’t ask for more on a cool evening.
Makes about 20 medium sized cookies
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon ginger (powder)
1/8 teaspoon cloves (powder)
1/2 cup butter, softened
1/2 cup white sugar (add less if you want it less sweet – I used just a little more than 1/3 cup)
1/2 cup packed brown sugar
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups quick cooking oats
3/4 cup semi-sweet chocolate chip
In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
In a medium bowl, cream together butter, sugar, sour cream and vanilla extract until light and fluffy.
Add flour mixture to creamed mixture and stir until just mixed.
Stir in oats and chocolate chips until well mixed.
Cover and let dough sit in the refrigerator for at least 30 mins. Preheat oven to 375ºF.
Roll dough into walnut sized balls and set on greased or non-stick cookie sheets two inches apart.
Bake for 5-8 minutes, press down lightly with a fork to flatten cookies out if desired (I did it cause it looked nicer, but no need). Place back in oven and back for another 5 minutes or until golden brown.
Cool on wire racks. Store in airtight containers.