Monday, March 2, 2009

Real Cookies (not web cookies)

I have been busy this weekend, upgrading websites and frustrating myself to no end. My one success - note that our web address is now www.cookingtheseasons.com, without the "blogspot", though the old one will forward. More than once, I followed directions that didn't work. And, when I finally figured out how to do whatever it was I had set out to do hours before, realized that the directions I began with were not even close to correct. Most of the time, I wished I were in the kitchen rather than in front of the computer. Unlike computer recipes, cooking CAN be tweaked, with great results. And recipes usually do work, even if they can be improved upon. But best of all, you aren't wasting time in the kitchen. Unless you burn something so it's unrecognizable, or drop the glass pan full of food, you are going to end up with something edible, if not downright delicious. The same cannot be said for website upgrades.

While I was "computering", as my son calls it, I was dreaming of chocolate chip cookies. We just got a foot of snow, so the thought of a warm oven and warm cookies led me to take out a stick of butter to soften while I tried, yet again, to attach a favicon to my website.

These cookies began, years ago, as The Joy of Cooking's recipe for chocolate chip drop cookies. I made them as a kid all of the time. This recipe is actually the one that inspired me to go off the beaten path and experiment in cooking. My recipe looks little like Irma's. If you like cake-y cookies, these are not for you. I took out the egg and white sugar, reduced the flour, added oatmeal, and increased the chips, all in the name of chewy-chrispiness.

I never measure these things, but will attempt to do so now. If you feel inspired, tweak this yourself and see what you get!

preheat oven to 325.

1 stick softened unsalted butter
3/4 cup dark brown sugar
1/2 teas. salt
1 teas. vanilla
1/2 teas. baking soda
just under 1 cup white flour (if you add oatmeal, reduce flour to 2/3 cup)
1/2 cup oatmeal (optional)
lots of chocolate chips (I use Ghiradelli bittersweet)

mush butter and then add sugar.
add salt and stir.
add vanilla and stir.
add baking soda and stir well.
add flour and stir.
add oatmeal, if using.
add chocolate chips.

put a largish spoonfuls onto a cookie sheet, leaving an inch or so between. Flatten slightly with your hand or spoon. Put in oven and cook 5 or so minutes. Take cookie sheet out and whack down onto a table or counter. Put back in oven until brown and bubbly, approximately 5 more minutes.

Note: if your cookies are large and are taking a while to cook, they may need another whack on the counter to flatten them out.