It’s beginning to feel a lot like Christmas. I am so excited to have my daughter Lucy home and to have her share in the joy of participating in 12 days of Christmas Cookies with Rustic Joyful Food, with my pal Danielle and a whole bunch of wonderful foodies. I love making these cookies. Here’s a recipe that evokes wonderful family memories. I have so much love in my heart for the wonderful women I came from, many gone and the others in my life, like my sister Patty Sue who is the best cook ever, my sister Paula who has a talent finding the best bakery, and my niece Alex who is also holding her own in the cooking department. Making these cookies reminds me of my amazing mother gone 16 years, but never forgotten. This much loved family recipe originates from Paula Sondag and although she’s been gone over a decade, she’s with me everyday. She was a second mother to me and one of the best bakers that I’ve ever met. Get in the kitchen this week and create some family memories of your own.
This is an extraordinary, delicious cookie. What makes it a little bit different are the oats, which give it some weight and make them irresistible. For me, the trick with cookies is to take them out of the oven just before they’re done, as they continue to cook a bit. Although it’s not necessary, I like to weigh them out so that they’re all the same and cook the same. This may be more detail than you need, but I like mine 1.2 oz and baked for 9 minutes.
Let me know what you think! Enjoy!
Double Chocolate Chippers
- 1-1/2 CUPS SIFTED FLOUR
- 1/2 t. BAKING SODA
- 1/2 t. SALT
- 6 T. COCOA POWDER
- 2-1/2 STICKS UNSALTED BUTTER
- 1 t. VANILLA
- 1-1/2 CUPS SUGAR
- 1 EGG (BEATEN)
- 1/4 CUP WATER
- 3 CUPS OATS
- 1-12 OZ. BAG SEMI SWEET CHOCOLATE CHIPS
1. SIFT 1ST FOUR INGREDIENTS.
2. CREAM BUTTER & VANILLA. SLOWLY ADD SUGAR AND EGG IN 3 ADDITIONS
3. ADD DRY INGREDIENTS JUST TO COMBINE.
4. ADD THE WATER AND COMBINE.
5. STIR IN OATS AND CHIPS… JUST TO BLEND.
6. BAKE 350 for 9-11 MINUTES.