Oatmeal Cookies, Selma's best ala Splendid Market

This is my version of a the first recipe I ever made alone, and a longtime favorite. Selma's Best Oatmeal Cookies, were from The I hate to Cook book, by Peg Bracken. It's a hilarious read and has many great tips and recipes. I've altered the recipe by using butter instead of shortening, chocolate chips in place of walnuts and recommend a shorter bake time.

This recipe contains butter, sugar, sugar (brown), eggs, flour, baking soda, salt, cinnamon, oats (quick), chocolate chips, vanilla extract

4 dozen servings

Prep time: 25 min

Cook time: 20 min

Ingredients:

• 1 cup (2 sticks) salted, softened butter
• 1 cup sugar
• 1/2 cup brown sugar
• 1 beaten egg
• 1 1/2 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1 1/2 cups quick rolled oats
• 3/4 cup chocolate chips
• 1 tsp. vanilla

Instructions:

• 1. • Preheat oven to 350 degrees (180 C).
• 2. • Cream together butter, sugar, brown sugar
• 3. • Create a bowl in the center of the creamed mixture, beat the egg and then blend the egg and vanilla into this mixture.
• 4. • In another bowl, sift together flour, baking soda, cinnamon and salt. Add to creamed mixture.
• 5. • Add oats, chocolate chips, .
• 6. • Next, Selma says to chill the dough for 1 hour, and put walnut sized pieces on a baking sheet. Then butter the bottom of a small glass and dip it in sugar, and flatten each cookie with the glass. I have had fine results just dropping spoonfuls of the dough onto a silpat covered baking sheet, and skipping the sugared glass.
• 7. Bake for 8-10 minutes, for a cookie with a crunchy outer edge and a chewy center.
• 8. In the oven, the edges should look just a little dry and the center of the cookie should be puffed up and soft looking.
• 9. lift the cookies from the tray using a spatula and put them on a rack to cool.