One of my favorite memories from middle school is going over to my friend’s house right after school for milk and cookies. We would talk about the day with her mom and sister while sitting around the kitchen bar and munching on chocolate chip, peanut butter, or oatmeal raisin delicacies.
School here started at the beginning of the week, and I got the craving for oatmeal chocolate chip cookies. Here’s my new favorite recipe:
1/2 cup butter
1/2 cup canola oil
2 cups evaporated cane juice, blended until a fine powder
1 1/2 tsps pure vanilla
2 Tbsps milk
1 cup unbleached white flour
1 cup whole grain white wheat flour
1 tsp baking soda
1/2 tsp salt
3 cups whole grain old-fashioned oats
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 375 Fahrenheit. Blend butter, oil, and sugar until fluffy. Add vanilla, milk, and eggs, then beat well. Slowly add the dry ingredients in the order listed, mixing after each addition. Drop by rounded spoonfuls onto cookie sheets lined with parchment paper. bake for 12 minutes or until light brown. Cool 5 minutes, then lift paper with cookies carefully onto a wire rack to continue cooling. Enjoy! It makes 36-40 cookies.