During the time Hurricane Irene was passing Ocean City NJ, I read a tweet by The Cook’s Tour offering a recipe for cookies to make during the storm. Until we returned from Mandatory Evacuation that was impossible, but once home again I decided to bake the cookies…but with a twist. I decided to follow the recipe – but only using what I had on hand. Because, after all, in the middle of a hurricane one does not run out to the supermarket.**
Happily, I had most of the basics on hand – flour, white & brown sugar, baking soda, salt, vanilla, and so on. I did not have raisins (not a big fan), so I decided to substitute grated coconut. And I wasn’t sure I had enough oatmeal and it was not “rolled oats,” but I decided to proceed and see what happened. I did have chocolate chips – because I always have chocolate chips.
Experts suggest that when you’re cooking you can be creative; but when baking you must follow the recipe, so this would be uncharted cookie territory!
Even with my casual approach to following this recipe, the cookies are delicious and easy to make, too! The recipe did not specify to grease the cookie sheets, but I sprayed them with a little Pam and think that was a good call as they seemed to stick a little. The directions also indicated that there would be about 32 cookies. I think the recipe yielded more than that, but I can’t be positive because some of the cookies seemed to disappear before i could count them. Puzzling…
|“Good-bye Irene Cookies”|
Apparently the original recipe is from Martha Stewart:
CHOCOLATE OATMEAL RAISIN COOKIES (or “Good-bye Irene Cookies”)
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Makes 32
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed light-brown sugar (mine was a light & dark brown combo)
- 3/4 cup granulated sugar
- 2 large eggs (see confession, below)
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats (I used quick oats)
- 1 1/2 cups raisins (I substituted grated coconut; cransins might be good, too)
- 1 package (12 ounces) semi-sweet chocolate chips (I used what was left in the bag)
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy.
- Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture; beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
- Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto (sprayed with cooking spray) baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
These cookies are delicious with a cold glass of milk! Scarborough Inn guests will be enjoying these during Afternoon Refreshments today!
**In the interest of full disclosure, I confess I went out to buy eggs before baking these cookies since I only had one in the fridge – I hard-cooked most of the eggs as part of my storm-prep.
Note to Self: always have a few eggs on hand for baking during an evacuation.