The best thing to come out of my law school experience was a degree written in Latin that I can’t read and a decent chocolate chip cookie recipe from one of my classmates. Of course I’ve felt free to make a few changes to the recipe in my attempt to make it more similar to a salad.
Here’s what you’ll need for les cookies:
* 1/2 cup soft margarine (I used unsalted margarine in a tub and of course look for trans fat free)
* 1/2 cup butter, softened (again, unsalted)
* 1 cup brown sugar, packed
* 1 cup white sugar
* 2 eggs
* 2 Tbsp milk
* 2 tsp vanillla
* 2 cups flour (I opted for whole wheat flour to make it a bit healthier)
* 1 tsp each of baking powder, baking soda and salt
* 2 cups quick cooking oats
* chocolate chips
* nuts (I left them out)
Preheat your oven to 350F. Cream together the margarine, butter and sugars. I used my Kitchen Aid mixer to do this. No I am not a spokesperson for said mixer, it’s just the love of my life ❤
Next add the milk, eggs and vanilla and mix.
Mix together the flour, baking soda, baking powder and salt. Add these ingredients to the eggy sugary wet mixture and blend.
Next add in the fiber wunderkind quick cooking oats and blend. Add in approximately 2 cups of chocolate chips and the nuts (if your inner squirrel is screaming for them) and blend.
The recipe recommends refrigerating the dough for 1 hour and baking for 10-12 minutes. If you are impatient like me, I’d say a good 15-20 minutes in the fridge will suffice and then you can commence with a good old fashioned cookie throw down on a baking sheet.
Do not attempt to add too many pans of cookies into a tiny gnome oven. Trust me on this one – do one pan at a time. If you have a regular sized oven and/or multiple ovens, just ignore this and bake away!