Cookie-Baking Weather

A couple weeks ago, during one of our few big storms here, it was definitely "cookie-baking weather."  I enlisted C's "help" and had her measure and pour.  We had a great time together making honest-to-goodness Oatmeal Raisin Chews...minus the raisins.  (Who would choose to ruin cookies with raisins anyway?)  And, we threw in 2 cups of chocolate chips instead.

You may be saying to yourself  Hold on there!...Your daughter can eat that?  But she's diabetic.  I'm all for dispelling diabetes myths, so here we go...

Diabetes or not, a little kid needs to enjoy a cookie now and then. 

I thought I'd share one of our favorite recipes from none other than...Mrs. Fields!  When I was first married, my mom gave me a Mrs. Field's Cookie Cookbook.  I don't even bother with other recipes anymore.  Nothing has come close to her Blue Ribbon Chocolate Chip cookies.  After giving C's teacher a bag full of the sugar cookies in heart shapes for Valentines Day, she practically begged for the recipe.  I am not exaggerating when I say that these recipes are the best!

Oatmeal Raisn Chews

(But, you know...no raisins and...lots of chocolate chips!)

2 1/4 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 cup quick oats (not instant)

1 cup dark brown sugar, packed

1/2 cup granulated sugar

1 cup salted butter, softened

2 tsp. vanilla extract

2 large eggs

1 1/2 cups raisins (but don't do this!...use 2 cups chocolate chips instead.)

The oats make them healthy!...okay, maybe not.

Preheat oven to 300 degrees.

In a medium bowl combine flour, soda, salt and oats.  Mix well with wire whisk and set aside.

In a large bowl, blend sugars with electric mixer set at medium speed.  Add butter and mix to form a grainy paste.  Scrape down sides of bowl, then add vanilla and eggs.  Mix at medium speed until fully combined.

Add the flour mixture and blend at low speed just until combined.  Do not overmix.  Add [raisins] chocolate chips and blend into mixture.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.  Bake for 18-22 minutes or until cookies are light golden brown.  Immediately transfer cookies to a cool, flat surface.

Yields 3 dozen.

I believe the lower temperatures and longer baking times really set her recipes apart.  I never get a burnt batch, ever.

Oh, and the carbohydrate count = 40 grams for a 2.3 oz cookie

Enjoy!