These unpretentious yet very addictive cookies have been my friend Dorothy’s signature treat for more than 40 years.
“I adopted the recipe from a Quaker Oats box,” she says. “My kids grew up eating them, and now my grandchildren enjoy them, too.”
I used one tablespoon as a measure to scoop the batter out, but feel free to bake bigger cookies—they just need to be baked a little longer.
Use a 1/4-cup to scoop out the dough, and bake 3 minutes longer.
Keep your oven on and try these goodies:
What kind of chocolate is your favorite? Do you soft on the inside and crispy on the outside, or crispy all over?
Tell me in the comments.Print
Crisp on the surface and chewy on the inside, this old-school cookie is one of my favorites.
- 1¼ cups unbleached all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 1 cup brown sugar, firmly packed
- ½ cup granulated sugar
- 1 egg
- ¼ cup water
- 1 teaspoon pure vanilla extract
- 3 cups rolled old-fashioned oats
- ¾ cup chocolate chips
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a bowl, sift together the flour, salt and baking soda. Set aside.
- Cream the butter and both sugars in a bowl, using an electric mixer on high speed (or by hand, using a sturdy wire whisk) until light and fluffy, about 5 minutes.
- Beat in the egg, water and vanilla extract. Fold in the flour mixture until no flour is visible.
- Stir in the oats and chocolate chips and mix well.
- Drop the dough by tablespoon onto the baking sheet, about 2 inches apart, and bake for about 10–12 minutes, until golden brown.
- Transfer to a cooling rack and let cool.
- Repeat the process with the remaining batter.
- Dip the spoon in water prior to every scoop for an easy dough release onto the baking sheet.
- Substitute nuts, raisins or coconut flakes for the chocolate chips.